Got the hankering for some braised shanks n cabbage. Browned the venison shanks, made the braising liquid, put it all in the cast iron, n in the oven for the day. Will add the cabbage when almost done
More pics to follow
Made the sauce w sautéed onions, garlic, celery, carrots, serranos (sweet red ones we grow at the firehouse) then bay leaves, San Marizanno tomatoes, oregano, salt, pepper, venison bone broth, Merlot. Bring it to a boil, simmer until it gets the way u want it, add the shanks, n in the oven at 250 until it’s tender
The mozt underrated cut on a critter. I use an osso bucco recipe, light smoke on the shanks cook all day in the dutch oven. Famtastic table fare, and yours look delicious.