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.
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.
- 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.
- 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.
- 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.