by Bobbie Jo Wasilko
He Hunts She Cooks
Prep Time: 30 min
Cook Time: 5 hr
Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever tough cut you want to give a low, slow braise.
For the Red Stock
- 8 cups Chicken Stock
- 1-1/4 cups Low Sodium Soy Sauce
- 1 cup Shaoxing Cooking Wine
- 1/2 cup Dry Sherry
- 3/4 cup Chinese Rock Sugar (substitute light brown sugar)
- 3 Tbs. Chinese Five Spice Powder
- 1 Tbs. Whole Black Peppercorns
- 1 Tbs. Whole Sichuan Peppercorns
- 1 Tbs. Korean Ground Red Pepper (Gochugaru)
- 1 Tbs. Onion Powder
- 2 bunches Scallions green and white parts (cut into 2 inch pieces)
- 1 Two Inch Piece of Fresh Ginger Root (cut in 4 pieces)
- 10 Cloves Garlic (Peeled, smashed)
- 2 Naval Oranges (quartered and with the rind on)
For the Venison Shanks (or 5 pound any tough cuts)
- 4-6 Whole Bone-In Venison Shanks
- 1 Large Onion
- 1 Tbs. Chinese Five Spice Powder
- Fresh Ground Black Pepper
- Kosher Salt
- Peanut Oil for Frying
- 3 Tbs. Corn Starch
- 3 Tbs. Water
For the Chinese Red Stock
- In a large stock pot, add all the stock ingredients and bring to a boil, then reduce the heat and simmer for 15 minutes.
- Cool until ready to use.
For the Venison Shanks
- Bring shanks to room temperature one hour before cooking.
- Preheat the oven to 300ºF.
- Season Shanks with a little kosher salt, black pepper and Chinese Five Spice.
- Sear the shanks in a large frying pan with a bit of peanut oil, until browned on all sides.
- Chop the onion and sauté in the same pan for 4 minutes.
- Place the shanks and onions in a large roasting pan and pour the red cooking stock over the shanks.
- Cover the pan and place in the oven for 4-5 hours util tender.
- When finished, remove the shanks and set aside.
- Strain the sauce and discard all the solids.
- Pour the braising liquid into a pot and heat until boiling.
- Make a slurry with 3 tablespoons corn starch, and 3 tablespoons cold water.
- Pour the slurry into the braising liquid to thicken a little (*Don’t make it too thick, this is a sauce, not gravy).
- Serve the shanks whole, or pull the meat off the bones.
- Serve with rice and stir fried vegetables.
- Use the braising liquid to pour over coconut milk jasmine rice and stir fried vegetables. YUMM!