Slow-Braised Venison Lasagna Recipe - Traeger Grills

Ingredients

• 4 1/2 Pound venison shanks or lamb shanks (2 to 3 depending on size)
• 3 Tablespoons extra-virgin olive oil
• 3 Sprigs fresh rosemary, chopped
• 2 Teaspoons sea salt, preferably smoked
• 2 Teaspoons freshly ground black pepper
• 1 Tablespoon Cholula or Traeger Hot Sauce
• 1 Carrot, peeled and diced
• 1 yellow onion, chopped
• 8 garlic cloves
• 1 medium hot chili pepper, seeded
• 2 Cups beef stock
• 2 Cups dry red wine
• 2 Cups lightly packed wild garlic or fresh basil leaves
• sea salt
• 1 Tablespoon almonds
• 1 Tablespoon hazelnuts
• 1 garlic clove
• freshly ground black pepper
• Finely grated zest of 1 lemon
• Juice of 1 lemon
• 1 Tablespoon finely grated pecorino cheese
• 1/2 Cup extra-virgin olive oil
• 4 Tablespoons unsalted butter
• 1/4 Cup flour
• 3 Cups whole milk
• 1/4 Teaspoon freshly ground white pepper
• 1 Sprig fresh rosemary
• 2 Tablespoons finely grated pecorino cheese
• 1 Pound "no cook" lasagna noodles
• Finely grated pecorino