Venison Osso Buco

Juicy, tender and delicious! Once it's all prepped, let the slow cooker do the rest!

4 Venison shanks
1 Tbsp. Salt, to coat all sides of the meat. More salt and freshly ground black pepper for the veg.
2 Tbsp. Butter, to saute the shanks, more when veg are added
1 Large Shallot, peeled and chopped to make 1 cup Or one small onion.
2 Stalks Celery, chopped to make one cup
2 Sticks Carrot, peeled and chopped to make one cup
3 Cloves garlic, chopped; about 3 Tbsp.
2 Tbsp. Olive oil for the crock pot.
14.5 Oz. Canned, crushed tomatoes
1 Cup Red wine
3 Cups Beef broth
2 Sprigs Thyme
1 Sprig Sage

Remove outer skin and silver skin from the shanks. Use your sharpest knife and slip under the skin. Slice firmly while pulling at skin to pry the skin off. Same method for the silver skin, but that is very thin and comes off easily.
Generously salt each shank on all sides. Use about 1 tsp. of salt per shank.
Peel carrots and shallot and chop. Chop the celery and garlic.
Heat 2 Tbsp. of butter in a heavy bottomed skillet until very hot and bubbling. Add shanks two at a time and brown all six sides.
Set the venison shanks aside. Add 1 more Tbsp. of butter to the hot pan and drop in the chopped shallot, carrot and celery to the hot pan. Salt and pepper the veg. Stir to coat the veg in the butter and pan drippings. Reduce to medium-high and cook for about 5 minutes.
Add 1 cup of red wine to deglaze the pan.
Add 2 Tbsp. olive oil to the slow cooker. Heat the slow cooker on high for about 15 minutes.
Place the shanks in the slow cooker. Add the crushed tomato, vegetables and fresh herbs.
Cover and braise on high for 1 hour.
Add beef broth. Mix thoroughly and continue braising for another 2 hours. Remove the pot from the slow cooker and let cool. Refrigerate overnight.
The next day bring the osso buco to room temperature. Continue the braising on the high setting for another 30 minutes. Reduce to low setting and cook another 2 hours or until meat literally falls off the bone.

Braise the venison shanks for a total of 5 to 5 1/2 hours. If the meat does not fall off the bone, continue braising until it does.