Recipe – Venison Shanks

I often make Lamb Shanks but seeing Paul’s Poultry at London Farmers’ Market had venison shanks on offer, I decided to go for a change.  Because venison is a leaner meat, it does not need to be cooked for as long at such a high temperature.  I went for a lower temperature and covered the shanks whilst cooking to keep them moist.

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Prep Time: 15-20 minutes

Cook Time: 1 hour

  • 3 tablespoons butter
  • 2 venison shanks
  • 4 cloves garlic, peeled
  • Salt and pepper
  • 125 ml white wine
  • 125 ml chicken stock
  • 6 thyme sprigs
  • 10 juniper berries
  • 2 Carrots, chopped
  • 2 parsnips, chopped
  • 1 Leek, chopped
  • 3-4 small Potatoes, diced
  • 1 Onion, chopped


  • Preheat the oven to 150°C.

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  • Cover the shanks with a little oil and season with salt and pepper.
  • Heat the butter in a Dutch oven and brown the shanks. Remove the shanks after they have browned and put on a separate plate.

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  • Put whole garlic cloves in the pot.  Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring this to a boil and add the chicken stock, thyme, and rosemary. Bring to a simmer and add salt to taste. 
  • Add carrots, parsnips, leeks, potatoes, and onions to the pot.  Top with thyme sprigs and juniper berries.

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  • Return the shanks to the pot with the garlic all around them. Cover the pot and put in the preheated oven for about an hour.
  • The garlic will have steamed in their paper and can be squeezed out onto the venison and vegetables to serve.

Serve with something like a young Saint-Joseph; it was a delicious pairing for the venison.



1 Comment

Filed under Farmers'/Food Markets, Recipes

One response to “Recipe – Venison Shanks


    Looks amazing! Love the fresh herbs!

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