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.

Yes, unfortunately often discarded or ground up ,it is the most flavorful part of the animal. It can be made with lamb and of course the italians have made a popular dish of veal shanks [osso buco]. The dumplings are spelled gnocchi di patate, the wine Bardolino. Use all 4 legs !! Warning , this dish has lots of fine flavor !!