Austrian Braised Venison Shanks with Sauerkraut

Name: Austrian Braised Venison Shanks with Sauerkraut
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: German
Ingredients: 1 large elk shank, (or up to 4 venison shanks); 2 tablespoons squash seed oil or sunflower oil; 1 tablespoon caraway seeds; 1 teaspoon garlic powder, (or 2 teaspoons minced fresh garlic); Salt; 4 slices bacon; 1 medium onion, (chopped); 2 cups sauerkraut, (drained); 1 1/2 cups coarsely shredded potato; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon caraway; 1 12- to 16-ounce bottle hefeweizen beer; 1 cup stock ((any kind)); Black pepper and chopped chives for garnish

Instructions

Prep:1hCook:3h

]I cooked this dish with a large shank from a big Ohio whitetail buck that my friend Joe brought home. For whatever reason, his butcher sliced the shank bones -- maybe for ossobucco. I like the effect, because it looks cool on the platter and it opens up the bones to the marrow, which you can easily scoop out and add to the sauerkraut mixture (Yes, it's delicious. Trust me on this one). No venison shanks? Do this with pork shanks, even smoked pork shanks -- but if you do, skip the bacon and use lard or butter instead. Osso bucco cuts from beef or veal would work, too.

Updated at: Thu, 21 Nov 2024 18:05:45 GMT