Venison shanks with baby beets and chestnuts

Name: Venison shanks with baby beets and chestnuts
Cuisine: British
Ingredients: 150 g carrots; 150 g celery; 100 g leeks; 3 cloves garlic; 2 × fallow shanks; salt and pepper; salt and pepper; 1 tbsp tomato purée; 2 litres of dark chicken or venison stock; 2 litres of dark chicken or venison stock; 1 tsp chopped fresh sage; 2 tsp grain mustard; 12 baby beetroot; 150 g cooked chestnuts; 25 g butter

Haunch

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

The shank of any animal has lots of flavour since it is a muscle that works hard and contains a lot of sinew which always gives good flavour and substance to any sauce you are cooking. Slow cooked, shank meat will nearly fall off the bone and be a delicious winter warmer.

Ingredients

150 g carrots
150 g celery
100 g

Europe
United Kingdom
Main course
Gluten-free
Winter

Method

Cut the carrots, celery and leeks into 1cm dice and roughly chop the garlic.

Season the shanks and fry in a frying pan to give them even colour all over.

Place the shanks in an oven-proof dish that has a lid, fry all the diced vegetables in the pan you have used for the venison until coloured, then add the tomato purée and cook for another 5-8 mins then add the stock and sage.</