Making Braised Bear Shanks – A recipe your family will love!
Mandy is back at it with another great recipe! This time, she’s cooking up Braised Bear Shanks.
“I prepared it in the morning and let it cook for 7 hours! The meat fell off the bone.”Mandy Starnes
- 2 bear shanks
- 2 tbsp olive oil
- salt and pepper to season
- 1/2 tsp cinnamon
- 3 cloves of garlic
- 1 medium onion
- 2 carrots
- 2 stalks of celery
- 1 sprig of rosemary
- 2-3 sprigs of winter savory or thyme
- 3-4 large basil leaves
- 1/4 cup apple cider vinegar
- 1 cup red wine
- 1 can Pepsi
- 1 can tomato sauce
- 2 cups game stock or beef broth- 2 tsp juniper berries
- 1 tsp nutmeg
- 1/2 tsp pepper
- 1 tsp salt
First, heat up your heavy cast iron pot on the stove with the 2 tbsp of olive oil. Brown the shanks on all sides, seasoned with the cinnamon, and salt and pepper. After browned, remove them and set aside.
Next add the celery, carrots, onion and garlic to the pot and saute for about 5 mins, then add the herbs and cook for another 2 mins. I use fresh or frozen herbs, but you could substitute dried if that’s what you have on hand.
Put the shanks back in the pot and add the liquids, juniper, nutmeg, salt and pepper.
I cooked the bear shanks all day in a heavy cast iron pot with the lid on, in a 285°F oven. I prepared it in the morning and let it cook for 7 hours! The meat fell off the bone. A slow cooker would also work, you would just transfer the browned shanks and vegetables into it. I served it with rice!