Joseph Nugent has the appetising answer for shanks with this slow-cooked classic meal
This venison shank recipe is a terrific way to utilise a cut of meat often tossed away or run through a mincer. Deer shanks are typically seen as a tough cut of meat, with a high amount of ‘silver skin’ or collagen found throughout. If cooked in a typical fashion, this cut would indeed be tough and unappetising. However, when cooked ‘low and slow’, this abundance of collagen melts away, leaving behind succulent and tender meat.
Ingredients (serves 2)
- 2 venison shanks
- 2 brown onions
- 2 carrots
- 200g mushrooms
- 4 cups beef stock
- 4 tablespoons brown gravy mix
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- Extra virgin olive oil
- 1 cup red wine (optional).
Method
Step 1. Preparation
Before slow cooking, all ingredients need to be prepared properly. This involves removing any stray hairs and trimming unwanted sinew or fat from the shanks. At this point, also check the shanks will fit easily in the slow cooker. Depending on the size of the shanks, a bone saw may be needed to remove the joint and a section of bone from the ends. During this stage you will also need to slice the onions, mushrooms and carrots to the desired size. Finally, all other ingredients need to be added to a large mixing bowl and stirred until combined.
Step 2. Browning the shanks
Cook the shanks until brown on the outside. This is done best using a large frypan on high heat with a small amount of olive oil. Both the onions and mushrooms will be cooked in the same way. Cook the onions until they become slightly translucent and the mushrooms until lightly browned.
Step 3. Slow cooking
The final step is to place all the ingredients in the slow cooker and cook on low for 8-10 hours. Place the shanks in first, adding the onions, mushrooms and carrots around the meat. From there, pour the liquid ingredients on top. The meat should be checked and stirred approximately every 2-3 hours. Additional gravy mix or flour may be added to thicken the liquid if desired. The shanks are ready to eat when the bone can be lifted away from the meat cleanly. This dish is best served over, or with, rice or mashed potatoes, adding vegetables and bread on the side.