Braised Javelina Shanks
Javelina Recipe
1Setup & Prepare
About This Recipe
Red wine-braised javelina shanks with vegetables and herbs—rustic European-style comfort food.
Cultural Context
(140 words) Braised shanks represent rustic European cooking at its most satisfying—tough, collagen-rich cuts transformed through slow cooking into fall-off-the-bone tenderness. While osso buco (veal shanks) and lamb shanks dominate fine dining, javelina shanks offer wild game alternative when properly prepared. The long braising in wine and aromatics renders connective tissue into silky gelatin while lean meat becomes fork-tender. This preparation has gained popularity at wild game dinners and upscale Southwestern restaurants where chefs showcase sustainable hunting. The technique elevates humble cut to gourmet status through proper method and patience. Braised javelina shanks represent sophisticated game cooking that honors European technique while celebrating New World ingredient. The presentation—whole shank on plate with rich sauce—creates impressive restaurant-quality results that prove wild game deserves fine dining treatment.
2Ingredients
Shopping List
3Cooking Instructions
- Preheat oven to 325°F. Season shanks generously with salt and pepper.
- Heat olive oil in large Dutch oven over high heat. Brown shanks on all sides, developing deep crust, about 10 minutes total. Remove to plate.
- Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, 8 minutes.
- Add garlic and tomato paste. Cook, stirring, for 2 minutes.
- Add red wine, scraping up all browned bits. Simmer until reduced by half, about 5 minutes.
- Return shanks to pot. Add stock, thyme, bay leaves, and rosemary. Liquid should come halfway up shanks.
- Bring to boil, then cover and transfer to oven. Braise for 2½-3 hours until meat is fall-off-the-bone tender.
- Remove shanks to plate and tent with foil. Strain braising liquid, discarding solids. Skim fat from surface.
- Return liquid to pot and simmer over high heat until reduced to sauce consistency, about 10 minutes.
- Serve shanks over creamy polenta with sauce spooned over. Garnish with gremolata and fresh parsley.
4Chef's Notes & Pairings
Chef's Notes
- Browning shanks creates fond (browned bits) essential for rich sauce.
- Don't skip reducing braising liquid—it concentrates flavor.
- Shanks are done when meat pulls away from bone easily.
- Gremolata (lemon-garlic-parsley mixture) brightens rich dish.
- This dish is excellent make-ahead option for dinner parties.
Wine Pairing
Cabernet Sauvignon or Syrah – Full-bodied red used in braising works beautifully, or try peppery Syrah.
Nutrition Facts
(per serving) Calories: 485 | Protein: 52g | Fat: 22g | Carbohydrates: 12g | Iron: 6.8mg
