Tried lamb shanks and liked 'em so I thought why not deer legs.

Coated several shanks with flour that included salt and pepper, working into meat a bit.
Brown shanks in olive oil using Dutch oven. Remore shanks from pan.

In same pan, add
1 onion chunked
2 cloves garlic sliced
2-3 carrots chunked
3 ribs of celery chunked
Sautee veges until onion is translucent.

Now combine with vegies:
1 t basil
1 t thyme
2 bay leaves
1 cup white wine
8 oz can tomato sauce
1 t Lowery salt or plain salt.
Tobasco to taste (optional).

Return shanks to pan, spoon on some of the liquid, cover and bake at 325 for 2 -2.5 hrs. Spoon on liquid several times in process, add a (bit) more wine if dry. Don't add to much, the sauce should be thick.

When done, get rid of bay leaves and serve hot. I served with gnochie (potato dumplings) green peas and a Bardalino (red wine). The vegies will be cooked soft and served as part of the sauce over the gnochie, noodles, rice, boiled spuds, etc..

Awsome!

Used the shanks from a sizeable buck (they each weighed about 1 lb with bone in) but they were still fork-tender. Mild and very un-venison tasting... for those who don't particularly like "wild meat."
The deer in our camp will be missing front legs below the knee from now on.

Cossack: Deer shanks are good. I usually cut mine into sections about an inch and a half long. The recipe I use is basically the same as the Italian dish osso bucco which traditionally used veal shanks. I call my version Oh So Bucky. I cook longer than you at much lower temp (225-250). When done the shanks are falling off the bone and are delicious. Like you I noticed a distinct lack of deer flavor. Much more like beef but not quite.

Hmmm.... neat! I've been pitching those to the coyotes, because I couldn't find a way to cook them, and they clog up my grinder. Thanks!!!!