Recipe: Blueberry Braised Shank

SERVES: 4-6 | PREP TIME: 30 MINUTES | COOK TIME: 3 HOURS 30 MINUTES

I know blueberries. And I know meat. It sounds weird, but this recipe – blueberry braised shank – is something you must give a shot. Shanks shine in a stew and the acid of the wine and berries adds to the tenderizing effects of a long braise.

I came up with the idea watching a reality TV show. The contestants were dropped in Canada during berry season. It made me think about what I would cook if I were in a remote sustenance situation like them. I added some things you wouldn’t be able to forage in Canada, but thankfully, I live in a house, and with access to key ingredients.

I’m lucky to have experienced a lot of food cooked by Italians. When you dig a little deeper into regional Italian food, you find an incredible variety of hand-rolled pastas, slow-cooked meats, and many meals made with high-quality, in-season ingredients.

For this recipe, I went to an Italian market in a small-town touristy getaway north of Kansas City. I found a unique, hand-rolled pasta from Italy and an unfiltered olive oil. When blueberries are in season, buy fresh. If not, find frozen ones.

When I first tested this idea, I didn’t use wine. The acid and sweetness that blueberries thrive with was missing. I knew some white wine would bring in that needed flavor. White Pinot grigio wine works well for this.

The main approach is simple: Brown some onions and salted meat. Add wine. Add berries. And cook. (When you add the rosemary, wait until the last 20 minutes of cook time to avoid any bitterness.)

Also, if/when reheating some of this for leftovers, add a healthy covering of fresh grated parmesan, and it really is magical.

INGREDIENTS

• Bone-in rear venison shank (2-3 lbs.)
• 2 cups of white wine (I used Pinot grigio)
• 2 sprigs fresh rosemary
• 1 bag/box of pasta
• 1-2 yellow onions (I used two because mine were baseball sized)
• 2 pints of blueberries (Buy fresh May to September)
• High-quality olive oil
• 1 cup freshly shredded parmesan, pecorino, or similar hard Italian cheese

DETAILED STEPS

1. Preheat oven to 325 degrees Fahrenheit.
2. Heat up a medium-sized, ceramic-coated Dutch oven (or similar deep roasting pan or soup pot).
3. Add enough olive oil to cover the bottom of the pan (about 2 tablespoons, but more is OK).
4. Add 1 tablespoon of salt to the meat.
5. Sear the whole shank (until browned on both sides). Then remove.
6. Dice onions and cook until clear in the remaining oil.
7. Add Blueberries, meat, and wine to the pot. If needed, add some extra water or stock to cover the meat.
8. Cover and roast until tender. (Rotate the meat every 30 minutes for about 3 hours.)
9. Taste the sauce and add more salt to taste (likely around 1-2 teaspoons, but maybe more)
10. Chop rosemary finely and add to pot to finish for 15 minutes.
11. While the shank is finishing, boil a pot of well-salted water.
12. Boil your pasta according to the time on the bag. Don’t overcook it. You don’t want it mushy.
13. Strain pasta and drizzle with olive oil.
14. Pull the shank out and smash down the sauce with a potato masher, or run in a blender if you want it smooth.
15. Put down pasta on a large serving platter. Drizzle with sauce. Grate cheese over the top.
16. Reserve ½ of the sauce for drizzling over the shank you put on top.
17. Garnish with a whole rosemary sprig.

Recipe: Loaded Venison Fries with Bravas Sauce

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