Recipe: Taiwanese Braised Venison Shank

The shanks off any animal are often undervalued and, in some cases, discarded. However, once you embrace a shank for what it can produce, it can become a special meal worth planning to enjoy.

The shank is lined with silver skins that need to be cooked with liquid over low and slow heat. The end result is tender and flavorful meat where connective tissues are rendered into collagen and gelatin, adding flavor and health benefits.

The flavors of Taiwanese cuisine are sweet, savory and herbal. Combinations of spices create robust and delicate nuances that make a meal more enjoyable. Taiwanese braised venison shank is a wonderful meal paired with noodles, rice or a special soup. When preparing, the aromatic notes will have everyone lifting the pot's lid to see what is cooking, or in this case, braising.

Ingredients

• 2 ½ lb. venison shank cut into 1inch pucks
• ¾ cup soy sauce
• ¼ cup dark soy sauce (optional)
• ½ cup dry sherry or Chinese cooking wine
• 6 cups water (or more)
• 3 inches fresh ginger, sliced
• 8 cloves garlic, peeled
• 1 ½ Tbsp sugar

Spice Bag:

• 4 star anise
• 6 red chilis (optional for heat)
• 1 Tbsp black peppercorns
• 2 tsp coriander seeds
• 2 bay leaves
• 1 stick cinnamon
• 2 black cardamom pods (substitute green)
• 4 strips lemon rind

Directions:

1. Toast all the spices, except lemon rind, for 2-3 minutes on medium-high heat or until fragrant. Place the spices into a spice bag. As an option, you can strain the spices out of the broth after cooking and before serving.
2. Heat cooking oil in a large Dutch oven or pot over medium-high heat and brown the shank pucks for about four minutes per side.
3. Bring the soy sauce, Chinese cooking wine, water, ginger, garlic, sugar, lemon rind, spice bag and sugar to a simmer in a large pot.
4. Pour the simmered liquid over the shanks. Top off with boiling water to ensure the meat is covered. Bring the contents to a simmer, cover with a lid and let braise for two hours over low heat.
5. Serve the hot shank and broth over noodles or rice, or go non-traditional over mashed potatoes.

*Strain the broth to make ramen soup with shank and your favorite vegetables. Additional water will need to be added.