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The secret to cooking shanks? Taking advantage of their natural features! The silver and connective tissues in a shank break down into collagen and gelatin when treated right. Moisture in the pan and cooking at low heat for a prolonged period will have the silver disappear, leaving you with pieces of exceptionally fork-tender meat with a rich, bold flavour!
Ingredients:
- 2 tbsp olive oil
- 2 whole black bear shanks
- 4 cups beef broth
- 2 cups red wine or beer
- 2 small yellow onions, quartered
- 2 small red onions, quartered
- 6 cloves garlic, peeled
- 4 sprigs fresh rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups diced mushrooms (optional)
- 4 celery stalks, coarsely chopped (optional)
Directions:
- Cut the shanks into 1 ½ inch steaks or pieces. You can do them bone-in or boneless, but the bone does add flavour to the dish. If you’d like, you can use butcher twine to tie the shanks into servings before cutting across the grain.
- Over medium heat, add the olive oil to a cast iron Dutch oven. Place shank pieces in the pan, add salt and pepper to taste, and brown both sides. Remove from pan.
- Deglaze the frying pan you browned the shanks in— pour the beef broth and red wine in while the pan is still hot. Bring to a simmer. Scrape the bottom of the pot to dislodge and blend any bits seared to the bottom of the pan.
- Add the shanks, onions, garlic, and rosemary. If using, the mushrooms and celery can be added and stirred to blend.
- Place a tight-fitting lid on the Dutch oven or roasting pan, and put it in the oven at 375°F. For smaller shanks, like deer, braise for 4 hours. Larger animals like bears, elk, moose, or bison will need approximately 6 hours. When done, the shanks will be fork tender.
- Serve with mashed potatoes, using the rich broth to drizzle over the plate.