Venison Shanks Braised with Red Wine
Venison shanks are magnificent! Slow cooked over seven (7) hours, the meat falls off the bone in this delicious recipe. Delightfully tender in a rich sauce made from bold Aussie red wine, this recipe is restaurant worthy yet easy to make.
Equipment
- 1 Heavy base ovenproof casserole dish or pot (If cooking on the stovetop)
Ingredients
- 2 400g venison shanks bone-in
- 1 tbsp salt
- 1 tbsp olive oil
- 100 grams butter
- 300 ml red wine cabernet sauvignon is good
- 1 tbsp black pepper ground
- 200 grams carrots finely chopped
- 200 grams onion finely chopped
- 200 grams celery finely chopped
- 200 grams mushrooms sliced
- 2 litres beef or venison stock master stock is great
- 2 sprigs rosemary
- ¼ cup parsley chopped
Instructions
Season
- Place the shanks on a large board and sprinkle liberally with salt. (if you add pepper at this point it tends to burn when you sear the shanks)2 400g venison shanks, 1 tbsp salt
Brown
- In a heavy base ovenproof casserole dish or pot, add butter and olive oil then sear the venison shanks until dark brown all over. Remove and set aside.1 tbsp olive oil, 100 grams butter
Deglaze
- Deglaze the dish with red wine.300 ml red wine
Slow Cook
- Add carrots, celery, onion and mushroom then cook for 10 minutes until beginning to colour.200 grams carrots, 200 grams onion, 200 grams celery, 200 grams mushrooms
- Place the shanks back into the dish with pepper and cover with the stock. Bring to the boil then lower the heat and cover with a lid. Slow cook for seven (7) hours, or until the meat is falling off the bone.2 400g venison shanks, 1 tbsp black pepper, 2 litres beef or venison stock
Reduce
- Remove the shanks from the liquid and keep them warm. Reduce the cooking liquid over a medium-high heat until you have a nice slightly viscous, glossy sauce.
Serve
- Serve the shanks with some of the cooking liquid poured over the top
Garnish
- Garnish with a sprig of rosemary and some chopped parsley2 sprigs rosemary, ¼ cup parsley
Notes
Can be served with:
- Creamy mashed potato
- Cauliflower mash
