Start by softening the ancho and pasilla chiles. Microwave them for 30 seconds or until they are pliable. In a blender, combine the softened chiles, garlic, onion, chipotles in adobo, oregano, salt, apple cider vinegar, honey, and olive oil. Blend until the mixture is smooth and vibrant, then set the sauce aside, allowing the flavors to meld while you move to the next step.

Pat the venison shanks dry with paper towels, then generously season them with salt and black pepper. Heat 2 tablespoons of pork lard in a large skillet over medium-high heat. When the lard shimmers, add the shanks and sear them for about 4-5 minutes on each side, until they develop a caramelized crust. This step enhances the rustic flavor of your Venison Shank Tacos.

Transfer the seared venison shanks to a crock pot, then use the same skillet to sauté the prepared chile sauce for 2-3 minutes until aromatic. Pour in the stock, and bring to a simmer, scraping any browned bits from the bottom of the pan. Pour this fragrant sauce over the shanks in the crock pot. Add the cinnamon sticks and bay leaves, then refrigerate overnight to allow the flavors to deepen.

The next day, set your crock pot to high and cook the venison shanks for 2 hours. Then, reduce the temperature to low and continue cooking for an additional 6 hours. The meat is ready when it becomes fork-tender and easily shreds apart, filling your kitchen with a mouthwatering aroma that will make your Venison Shank Tacos irresistible.

Once cooked, carefully remove the venison shanks from the crock pot and let them cool slightly. Strain the cooking liquid to remove the cinnamon sticks and bay leaves. Shred the tender meat with two forks, then mix it back with some strained sauce, cooking on low for an extra 20 minutes to ensure every bite is packed with flavor.

While the meat is finishing, prepare the apple slaw. In a large mixing bowl, combine shredded savoy cabbage, grated Granny Smith apples, cilantro, green onions, and jalapeño. In a separate bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and minced garlic. Fold the creamy dressing into the slaw mixture, then refrigerate for at least 1 hour to let the flavors marry and crisp up.

When you’re ready to serve, warm the corn tortillas on a skillet or in the microwave until they are soft and pliable. Fill each tortilla with the flavorful shredded venison and generously top with the tangy apple slaw. Serve the tasty Venison Shank Tacos with lime wedges on the side for a zesty kick, making your meal complete and utterly delightful.