Thread: Venison shanks?

Venison Shanks

INGREDIENTS
1 tablespoon olive oil
700 grams shanks (approx)
knob of butter
1 onion, finely chopped
2 sticks celery, diced
3 cloves garlic, thinly sliced
1 large carrot, peeled, sliced into discs
300ml red wine
2 cups good-quality beef stock
1 tablespoon brown sugar
6 sprigs fresh thyme
2 dried bay leaves
sea salt and ground pepper
2 tablespoons finely
chopped parsley

METHOD
Preheat the oven to 160 degrees celcius.
Brown shanks on all sides on BBQ.
Remove the shanks to a dish and set aside.
Place a heavy-based casserole dish on the stove top on a low-medium and add the butter, onion and celery. Fry until the onions are soft and turning golden brown. Add the garlic, carrot and parsnip and fry for a further 2 minutes.*
Add the shanks, red wine, beef stock, brown sugar, thyme, bay leaves and a good pinch of salt and pepper. Bring to a simmer then cover and place in the oven for at 4 hours (or have temperature lower and cook longer). Check on it regularly to make sure it's not too dry*or catching on the bottom. If so, add 1/4* cup of water and stir.
Once the meat is tender*and falling apart, remove the lid and let the liquid reduce for 30 minutes.*