Slow cooked venison shank with chipolatas
Slow cooked venison shank with chipolatas

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, slow cooked venison shank with chipolatas. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Add the shank, potatoes, leeks and a rosemary spring to the slow cooker Add the reduced gravy and veg. Turn down to low for the last two. Serve on the bone with cranberry sauce. First, let's talk about how to cut venison shanks.

Slow cooked venison shank with chipolatas is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Slow cooked venison shank with chipolatas is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have slow cooked venison shank with chipolatas using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Slow cooked venison shank with chipolatas:
  1. Prepare 1 venison shank
  2. Take 6 chipolatas
  3. Prepare 2 carrots
  4. Get 1 sweet potato
  5. Make ready 2 shallots
  6. Make ready 1 red onion
  7. Get 2 garlic cloves
  8. Make ready 1 leek
  9. Get 1 potato
  10. Get 2 springs rosemary
  11. Get 1 tbsp mix herbs
  12. Get 1/2 bottle ale
  13. Get 100 ml stock

Place a few thyme sprigs on top of the shanks. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Place shanks on rack placed over tray, to catch drips.

Steps to make Slow cooked venison shank with chipolatas:
  1. Season the shank and seal the shanks on all sides in a hot pan
  2. Chop the garlic, shallots, onions, carrots, potato, leeks and sweet potato
  3. Remove the shanks and caramelise chopped garlic, onion, shallots and sweet potato. Add mixed herbs, fresh rosemary leaves and chipolatas
  4. Deglaze the pan with the ale and top up with stock. Reduce slightly
  5. Add the shank, potatoes, leeks and a rosemary spring to the slow cooker
  6. Add the reduced gravy and veg. Put the lid on the slow cooker and cook on high for 4 hrs. Turn down to low for the last two.
  7. Serve on the bone with cranberry sauce. It will fall straight off 🤤

In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Place shanks on rack placed over tray, to catch drips. Once meat is dry aged, cut off a thin layer of the hard crust that has formed. Place butter and olive oil in oven proof dutch oven. There is so much connective tissue on a deer shank that it's not worth trying to separate the meat out.

So that’s going to wrap it up with this exceptional food slow cooked venison shank with chipolatas recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!