Preparation
In a small bowl combine the salt, paprika, black pepper, coriander, ginger, allspice and cinnamon. Mix well. Rub the spice blend and olive oil into the meat. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350˚F. Heat the olive oil in a large wide-bottom pan over high heat. Add the venison shanks and brown on all sides. Transfer venison to a plate. Add the quince to the pan and sauté for 5 minutes until lightly brown. Transfer to a bowl. Reduce the temperature to medium and add the onions, celery and carrots to the pan. Sauté 10 minutes until the vegetables are tender. Add the garlic and sauté for a minute. Add the tomato and cook for 2- 3 minutes to break down the tomato and thicken slightly. Add the pomegranate juice, chicken broth and bay leaf. Return the venison to the pan. Bring to a boil, reduce to a low simmer and cover with a lid. Place in the center of the oven. Cook venison for 3 hours until tender and almost falling off the bone. Add the quince and lemon juice during the last 30 minutes of cooking. Carefully remove the venison from the pan. If necessary reduce the broth to a light sauce like consistency. Pour the sauce and quince over the venison shanks. Garnish with the pomegranate seeds and chopped cilantro.
Enjoy with a glass of Cakebread Cellars Napa Valley Cabernet Sauvignon.
If you're joining us for Cooking with Cakebread and would like to cook along with our chefs, we recommend taking the following steps to prepare prior to the beginning of our class:
• Venison shanks rubbed with spices the night before • Onions, carrots and celery finely minced • Garlic minced • Tomatoes chopped
Visit our partner purveyor Broken Arrow Ranch to order your sustainably ranched
