This shredded venison shank shawarma is the ultimate meat to pile high on warm pitas, taco shells and sandwiches. It's also perfectly fit to stand on its own served along side fluffy rice and warm sauteed greens. These shanks are also perfect for entertaining as they can be made a couple days ahead of time.
Cooks Note: Shank braising times vary from animal to animal. I've had shanks become tender in as little as 2.5 hours and as long as 4.5. So just keep an eye on them.
Serves - 4
Cook Time: Up to 4 hours
3 tablespoon high smoke point cooking oil (for searing)
4 venison shanks
1 cup chopped onions
1 large onion, quartered
1.4 tablespoons minced ginger
1 head of garlic, peeled
1/2 cup cilantro
1/2 cup parsley
1/4 teaspoon cloves
1 1/2 teaspoon cumin, ground
2 teaspoons smoked paprika
1 1/2 teaspoon coriander, ground
1/4 teaspoon cayenne pepper
2 teaspoons cinnamon
1 1/2 teaspoons turmeric
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
chicken, lamb or veal stock - about 4 cups
In a blender or food processor place the spices, herbs, olive oil, vinegar, salt and pepper. Pulse until you have a thick paste. If it is too thick, a little more olive oil.
With a paring knife, poke whole all over the venison shanks. Rubs the paste on the shanks thoroughly. Place in a non-reactive contains or gallon zip-lock bags. Place in the refrigerator for 12 hours or overnight.
Pre-heat your over to 325 degrees F.
Remove the shanks from the refrigerator and wipe the excess marinade into the pan you're going to braise the meat in.. Heat a large skillet over medium high heat. Once smoking sear your shanks on all sides until a nice brown crust has developed. Work in batches in order not to steam the meat.
Place in an even layer in a baking dish with any excess marinade. Pour enough stock over the shanks to cover them about 80%. Cover tightly with aluminum foil and bake until tender.