Austrian Braised Venison Shanks with Sauerkraut

Austrian Braised Venison Shanks with Sauerkraut

]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.

Ingredients

  • elk shank

    or up to 4 venison shanks

    1 large
  • squash seed oil or sunflower oil
    2 tbsp
  • caraway seeds
    1 tbsp
  • garlic powder

    or 2 teaspoons minced fresh garlic

    1 tsp
  • salt
  • slices bacon
    4
  • onion

    chopped

    1 medium
  • sauerkraut

    drained

    2 c
  • coarsely shredded potato
    1 ½ c
  • bay leaf
    1
  • dried thyme
    1 tsp
  • caraway
    1 tsp
  • 12- to 16-ounce bottle hefeweizen beer
    1
  • stock)

    (any kind

    1 c
  • black pepper and chopped chives for garnish

Directions

  1. 1

    Massage the venison shanks with the squash seed oil, then with the caraway, garlic and enough salt to season the meat well. At the very least set this on the counter for 1 hour to come to room temperature, but the seasonings penetrate better if you leave this covered in the fridge overnight. Regardless, when you are ready to cook the shank, preheat the oven to a full 475°F and let the shank come to room temperature while the oven heats. Set the shank or shanks on a rack in a roasting pan and blast them in the oven until nicely browned, about 15 minutes. Remove and set aside for now.

  2. 2

    While the oven is heating, cook the bacon in a large pot or Dutch oven (it needs to be able to fit the shank) over medium-low heat until it's crispy. Remove, chop ans set aside.

  3. 3

    Add the onion to the pot and saute in the bacon fat over medium-high heat until it begins to brown on the edges, about 5 minutes. Add the sauerkraut and shredded potato and mix well. Saute this for a minute or two, then pour in the beer and stock. Mix in the reserved bacon, the bay leaf, thyme, caraway and a healthy pinch of salt. Bring this to a simmer.

  4. 4

    When the venison is ready -- out of the hot oven -- nestle the shanks into the pot, cover it and cook until done. You can do this in two ways: On the stovetop over low heat, or in a 300°F oven. Either way it should take about 3 hours, or a little longer if you are dealing with an old deer.

  5. 5

    You can serve this in one of two ways: As a centerpiece, where everyone pulls of pieces of shank at the table, or you can strip the meat from the bones and serve it on top of a bed of kraut. Don't forget the marrow in the bones! Scoop it out with a spoon and stir it into the kraut for extra flavor. Add black pepper and chives right before you serve.

Austrian Braised Venison Shanks with Sauerkraut

Austrian Braised Venison Shanks with Sauerkraut

300 cal

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About this Recipe

Craving a truly hearty and flavorful main course that warms you from the inside out? This Austrian Braised Venison Shanks with Sauerkraut recipe delivers a robust, satisfying experience perfect for a comforting meal.

What sets this venison shank recipe apart is the ingenious technique of slicing the shank bones, much like osso buco. This not only makes for a stunning presentation but, more importantly, allows the rich, savory marrow to naturally melt into the braising liquid, infusing the sauerkraut and venison with incredible depth and an umami boost that's simply irresistible.

You can expect a deeply flavorful and meltingly tender venison shank, surrounded by a tangy, savory sauerkraut mixture that truly complements the game meat. The slow braising process transforms the venison into a succulent centerpiece, while ingredients like bacon, onion, and a hefeweizen beer create a complex, aromatic backdrop. Each forkful promises a rustic, comforting taste, with subtle notes of caraway and thyme, and the pleasant texture of coarsely shredded potato mingling with the sauerkraut. With about 300 calories per serving, this dish offers a naturally rich yet balanced experience.

Customization & Variations

No venison shanks available? This recipe is incredibly versatile. You can easily prepare this dish with pork shanks, or even smoked pork shanks for a different flavor profile—just remember to skip the bacon and use lard or butter instead. Osso buco cuts from beef or veal also make excellent substitutions, offering a similar rich experience.

This robust main course is ideal for a chilly evening or a special family dinner, offering warmth and satisfying flavors. Garnish generously with fresh black pepper and chopped chives before serving for a vibrant finish.

Frequently Asked Questions