Cowboy Country Magazine

6 (6-8) oz venison shanks
½ cup vegetable oil
1 ½ cups flour
2 cups red wine
1 qt game or beef stock
½ cup diced garlic
6 sprigs fresh thyme

Season shanks well using salt and pepper. In a 10-qt cast iron Dutchoven, heat oil over medium-high heat. Dust shanks in flour, shaking off excess. Sear shanks on all sides until golden brown. Remove and keep warm.
In the same pot, sprinkle in 3⁄4 of remaining flour. Whisk until a light brown roux is achieved. Add red wine and stock, blending the sauce well. Bring mixture to a boil and reduce to simmer.
Return shanks to sauce then add garlic, thyme and salt pork. Cover and simmer for 1 ½ – 2 hours or until shanks are fork-tender but not falling apart. Preheat oven to 350º F. When shanks are tender remove from pot, place on a cookie sheet and keep warm.
Add all remaining vegetables directly into the sauce. Cover and bake for 1 hour or until vegetables are done. Return the shanks to the pot and reheat 15 – 20 minutes. Serve hot.