Think osso buco — that Milanese classic where a cross-cut veal shank gets braised low and slow in white wine, stock, and aromatics until the meat falls off the bone and the marrow melts into the sauce. Venison shank follows exactly that same logic, and it might just do it better. The flavour is deeper, the collagen richer, and the result is something that tastes like it took all day — because it did, and that's entirely the point.

Venison shank is one of those cuts that rewards patience and punishes shortcuts. Give it three to four hours in a covered pot at low heat — red wine, good stock, a mirepoix, some thyme — and the connective tissue breaks down completely, the marrow does its work in the braising liquid, and you end up with fork-tender meat in a sauce that's almost too good to share. Serve it over polenta, mashed potato, or buttered pasta. Don't rush it.

This is wild harvest Australian venison — fallow or red deer, harvested under licensed wild game programs from free-ranging animals across Australian pastoral land. No feedlots, no farming inputs, no confinement of any kind. These animals live entirely free, eat what deer are supposed to eat, and are harvested humanely as part of managed programs that have operated in Australia for decades.

The nutritional profile reflects it. Wild venison is exceptionally high in protein, very low in fat, and rich in iron, zinc, and B12 — the hallmarks of an animal that spent its life moving across open country rather than standing in a pen. It's also one of the leanest red meats available, which means the shank needs that braising liquid to do its job. Don't dry-roast it. Braise it, cover it, and leave it alone.

If you've cooked oxtail or lamb shank before, you already know how to cook this. The technique is identical — the payoff is just different. Venison brings a cleaner, slightly gamey depth that pairs beautifully with juniper, bay, rosemary, and a robust red wine. It's a serious cut for a serious dinner, and it will absolutely hold its own as the centrepiece of a table worth sitting around.

Wild harvest. High protein. Low fat. Worth every hour.

Wild Harvest Australian Venison Shank 1kg approx