Went shopping at a local venison farm this week (Chart Farm)

Yesterday we had venison steaks and today we did slow cooked shanks

Although picture shows 1 shank on the plate there was enough meat on it for 2


for 3-4 serves

2 venison shanks

2 large onion, roughly chopped

2 carrots, cut into 1/2 inch pieces

1 pack (300-400g) radishes, topped and tailed but left whole

2 cloves garlic, minced

1 ltr/2 pints beef or lamb stock (I’ve done it with a mix of meat and vegetable stock too)

1 tbsp red wine vinegar

Salt and pepper

1 tbs Olive Oil

Herbs of your choice

Salt and pepper your shanks, heat oil in a pan and brown them on all sides, put into slow cooker.

Place onions, garlic, herbs, carrots and radishes in the same pan and fry off until the onions start to soften, place on top of the shanks in slow cooker.

Deglaze pan with red wine vinegar and a little of the stock

Pour all liquids in slow cooker and cook on high for 4 hours turn down to low and cook for at least another 2 hours

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