I'm going to braise a venison shank tomorrow. I'll S&P the shank and let it set a couple of hours and then sear it in an enameled Dutch. Will do a coarse mire poix, add an onion and a peeled bulb of garlic, a couple of bay leaves, two or three whole cloves, a bit of cinnamon and a bottle of Malbec. I'll reduce the liquid by half and then proceed to braise at 250 for at least four hours maybe more to get it right. Sides will be mashed potaters and roasted brussels sprouts with some parmesan crust action on the sprouts.