Crock Pot Venison Shanks

Ingredients:

1-2 Venison shanks ( 2 ideal for 4 people)

1 Cup of carrots (sliced or minced)

1 medium white or yellow onion (minced)

8 cups of Beef both

1 Table spoon minced Garlic

2 ounces of red wine or bourbon

Salt

Pepper

Potato (optional)

Get a pan skillet large enough for a shank with bone to fit in. Use oil or butter of choice and heat pan hot to sear shanks. Add salt and pepper to desired amount. Sear both sides of shank and place in empty crock for later.

Lower heat and add garlic, carrots, onions. Sauté vegetables to desired consistency. If needed at small amount of broth if pan gets to dry. Empty sautéed vegetable into crock with shanks. ( potato’s can be added to crock and cook throughout the day along with the shanks.)

Add wine or bourbon to hot pan and deglaze pan and boil out alcohol. Add around 4 ounces of broth to pan to aid with getting all the little bits from the pan. Pour all the remaining contents from pan into crock. Add enough broth to completely cover meat. Set slow cooker for 6-10 hours. Shanks have a lot of tough connecting tissue and will need plenty of time to cook down and liquefy. If chunks of meat are not falling off the bone or at least about to more time is needed.

Once shanks are fully cook they can be plated in any manner to would like. If potato’s were not added to crock, shanks on top of mashed potato’s is a great addition to the dish. Otherwise a hearty scoop from the crock with meat potato’s and veggies on to plate or bowl is how our family usually enjoys this meal.