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Curried Venison Shanks with Wild Lambsquarters
![Curried Venison Shanks with Wild Lambsquarters](https://www.theintrepideater.com/wp-content/uploads/2024/07/DSC_0468-4-1024x1001.jpg)
![Curried Venison Shanks with Wild Lambsquarters](https://www.theintrepideater.com/wp-content/uploads/2024/07/DSC_0468-4-1024x1001.jpg)
If you don’t have access to lambsquarters, feel free to use stinging nettle, or store-bought/homegrown spinach, which will work just fine in this recipe.
“Osso Buco” or cross-cut shanks will also work for this recipe.
- Prep Time30 min
- Cook Time3 hr 30 min
- Total Time4 hr
- Yield2 very large or 4 medium servings
- Cuisine
- Course
- Main Course
- Cooking Method
- Braising
- Searing
- Special Equipment
Ingredients
- 2 tablespoons lard or oil
- 2 bone-in axis (or small venison) shanks
- Kosher salt
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 3 tablespoons curry powder
- 1 tablespoon garam masala
- 3 garlic cloves, minced
- 1 ” piece ginger, peeled and minced
- 1 tomato chopped
- Black pepper
- 1 cup chicken or venison stock
- 1 can coconut milk
- 4 cups lambsquarters leaves and tops (hard stems discarded), washed and loosely packed
- Fresh mint or cilantro for garnish
- Basmati rice to serve
Preparation
Heat lard or oil over high heat in a Dutch oven.
Season the shanks generously with kosher salt, then add them to the hot oil. Sear on both sides until well-browned, about 7-10 minutes total.
Remove the shanks from the pot and reduce heat to medium-high. Add the onion and sauté until golden brown, about 5 minutes.
Add the garlic and ginger and cook for another 3 minutes, making sure the garlic doesn’t burn.
Add the tomato paste, curry powder, and garam masala and cook, stirring often, for about 5 minutes, or until the tomato paste begins to brown and the oil begins separating.
Add the chopped tomato and a few cranks of black pepper, and cook 2 more minutes.
Add the stock and coconut milk and bring to a strong simmer.
Add the shanks back in, cover the pot, then reduce to low. Cook for 3 hours, or until shanks are very tender. Remove the shanks and set aside.
Add the lambsquarters and cook for 5-10 more minutes (more if using kale). If the sauce is too thin, simmer uncovered until it thickens to your desired consistency. If too thick, add 1/4 cup water or stock at a time until it reaches your desired consistency.
Serve with basmati rice, placing the shanks on top of the rice, then spooning over the gravy and greens.
Alternatively, you can shred the meat from the shanks, discard the bones, and serve the shredded meat and sauce on top of the rice.
Garnish with mint or cilantro. Enjoy!
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