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Slow Cooked Venison Shanks

04 Jul 2014
@ 03:28 am (GMT)

Mike Neeson

Bob told me to slow cook some shanks and this is what I did. 2 x onions, 2x carrots, 2 x celery all finely chopped (some call this the holy trinity). Fry off to a dark golden brown. Fry some sliced mushrooms. Remove everything from the pan and brown the meaty bits of the shanks. De-glaze the pan with about a cup of red wine. Throw shanks and everything else back in. Add can of chopped tomatoes, a can of tomato puree and beef stock. Add a sprig of thyme and rosemary, salt and pepper. I also added a big dollop of vegemite and Worcestershire sauce for a bit of oomph. Slow cook for about 5 hours or until very tender. Everyone loved it. The kids were asking for more and Kelly was only feeling a little guilty for eating Bambi. Superb.


04 Jul 2014
@ 05:20 pm (GMT)

Nathan Foster

Re: Slow Cooked Venison Shanks
I have never been a fan of celery apart from dipping eggs in celery salt when living in the UK. But after eating Kelvin's pork dish with this as a stock base (SMLE video / youtube), I have seen the light.

Your shanks meal sounds delicious Mike.
12 Jul 2014
@ 12:25 am (GMT)

mark whiteley

Re: Slow Cooked Venison Shanks
I love the shanks,
good recipe Mike my missus has written this one down, thanks
12 Jul 2014
@ 03:43 am (GMT)

Mike Neeson

Re: Slow Cooked Venison Shanks
Glad to hear it Mark. I think I watched the Master Chef episode when they were doing stocks and the onion/celery/carrot thing stuck. The nice fine chop will mean the celery just dissolves and won't even be seen.


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