Slow-Braised Wild Boar Shank in Rich Bone Broth

Experience the ultimate comfort with wild boar shanks, slow-braised to fork-tender perfection in a deeply savory beef bone broth, creating an exceptionally rich and satisfying dinner.

Ingredients

• Wild Boar Shanks500 g
• Beef Bone Broth (unsweetened)480 ml
• Ghee1 tbsp
• Sea Salt5 g
• Freshly Ground Black Pepper2 g
• Bay Leaf1 leaf

Method

1. Pat the wild boar shanks dry with paper towels and season generously with sea salt and freshly ground black pepper.
2. Heat ghee in a large Dutch oven or oven-safe pot over medium-high heat. Sear the shanks on all sides until deeply browned. Remove shanks from the pot and set aside.
3. Deglaze the pot with a splash of beef bone broth, scraping up any browned bits from the bottom. Return the shanks to the pot.
4. Pour the remaining beef bone broth over the shanks, ensuring they are mostly submerged. Add the bay leaf.
5. Bring the broth to a gentle simmer, then cover the pot tightly and transfer to a preheated oven at 150°C (300°F) for 3-4 hours, or until the shanks are fall-off-the-bone tender. Alternatively, you can braise in a slow cooker on low for 6-8 hours.
6. Once tender, carefully remove the shanks from the pot. If desired, reduce the remaining liquid over high heat on the stovetop until it thickens into a rich, flavorful sauce. Serve the shanks drizzled with the reduced broth.