The Bardic Chef: Recipe – Wine-Braised Wolf Shank

I have never been much of a wine drinker. Everyone around me seems to love it, not get enough of it, will down it until they’re completely drunk and making terrible decisions for themselves. When I do drink, I prefer something… harder, and with purpose, but even that isn’t very often. So the wines offered around Barovia are simply not for me.


  • 4 assorted wolf meat shanks
  • 1 cup diced white onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 ½ cups Red Dragon Crush wine
  • 1 cup tomatoes, crushed in their own juices
  • 2 cups water
  • 4 bay leaves
  • 5 springs of thyme
  • 3 garlic cloves, minced
  • 3 tbsp oil
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tbsp tomato paste


Dry the shanks and sprinkle with the salt and pepper. Sear the meat in the heated oil for about five minutes. Drain excess fat. Heat more oil in the pan and cook the onion, celery, garlic, and carrot for 10 minutes until onions go clear. Add in the wine and turn up the heat until it’s simmering. Cook for three additional minutes, scraping the bottom to get all the bits off and into the wine mixture. Add in all the remaining ingredients and stir.

Place the wolf shanks into the pot, simmer again, then transfer the pot to the oven to cook at 375 degrees for two to three hours. Transfer meat to plates and pick free of the herbs, then remove the fat from the remaining sauce. Whisk the sauce well, and serve on top of the meat and any sides.