99% of my meals consist of game meat and whilst I have used lamb shanks for this dish, venison shanks work just as well. Shanks are an overlooked piece of meat, that when treated with a bit of care, can produce some of the best dishes.
I used a nice Pinot Noir from Aldi but Cabernet Sauvignon of Chianti would work well if using venison shanks.
I‘ve based this sauce on a simple beef bourguignon recipe that is my “go to” and it is so simple and flavoursome. I really wanted to try it out with some lamb that I recently butchered and the end result is truly mouthwatering. Meat so tender, it fell apart with minimal fuss and the rich sauce is truly wonderful.
Best served with creamy buttery mash potatoes.
Prep time: 20 mins
Cook time: 8 hours
4 lamb shanks
1 brown onion, diced
2 carrots, sliced
6 garlic cloves, minced
500ml beef stock
350ml red wine
2 bay leaves
3 tsp fresh chopped rosemary
3 tbsp olive oil
Fresh parsley, chopped
8 large potatoes
In a large frying pan, add your olive oil and brown the shanks on all sides for about 10 minutes. As they brown, prepare your carrots, onion, garlic and place to one side.
Remove the shanks from the heat and transfer the vegetables into the same pan. Sauté the onions and carrots for 5 minutes, then add the garlic and sauté for a further two minutes.
Transfer the shanks back to the pan and sprinkle with flour. Stir the vegetables and shanks together in the flour, season with salt and pepper, then transfer to your Slowcooker.
Add your passata, red wine, beef stock, bay leaves and rosemary, cover and cook on a high setting for 8 hours. If your sauce fails to thicken, add a splash of cornflour paste to the sauce.
With half an hour left of cooking time, quarter your potatoes and add them to a pan of water and let them boil away for 15- 20 mins. Drain them, mash them and then add milk and butter to your likening.
Garnish with freshly chopped parsley.