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.