2 Venison shanks(the bottom of the leg, w/ the knuckle in it)
1 large onion
2 large carrots cut in 1/4" rounds
3 stalks of chopped celery.
5 cloves of minced garlic
2 cans diced tomatoes
5 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
sea salt
fresh grated pepper
2 cups beef broth
2 cups chicken broth
1/2 bottle red wine

Brown shanks in olive oil over med-high flame.

Once browned on all sides remove from pan and place aside.

Add onions, celery, carrot, garlic. sauté until golden brown.

Stir in broth, wine, and herbs. Return meat to liquid.

Bring to boil then reduce heat to med-low and cover.

Cook approx 1:40 then remove lid and finish for 20 min.

Serve in bowl.

Drink the rest of the wine.

-D