Tender “fall off the bone” meat that has so much flavour, these venison shanks are cooked low and slow, using indirect grilling. The V-rack is perfect for roasting large pieces of meat that require a longer grilling time.
Prep Time: 10 minutesminutes
Cook Time: 5 hourshours
Total Time: 5 hourshours10 minutesminutes
4garlic cloves, minced
Set up the grill for indirect grilling, by starting the fire/flame on one side of the grill. Place the V-rack on the other side of the grill, away from the flame.
Preheat grill to 250-275F.
Make the marinade by mixing together the oil, rosemary, oregano, thyme, garlic, pepper, and salt in a bowl.
Pour the marinade all over the shanks, turning so they are completely coated.
Place the venison shanks on the V-rack and close the lid of the grill.
Venison shanks take a long time to cook to make sure that the meat is tender. Check it every 30-45 minutes to ensure they are cooking fine and the temperature is consistent.
After 2 hours, brush some BBQ sauce on the shanks. Close the lid and continue grilling. Repeat every hour.
After 4-5 hours, the meat should be pulling away from the bone and the internal temperature of around 180F or higher.
Remove the shanks from the grill, being careful the meat does not crumble off the bone, and brush with some more BBQ sauce.