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Categories:Viewed: 75 - Published at: 6 years ago
Ingredients
- 8 venison shanks (approximately 1 1/2 lbs)
- 100 g smoked bacon, finely diced
- 1 carrot, finely diced
- 2 celery ribs, finely diced
- 1 medium onion, finely diced
- 6 garlic cloves, minced
- 1 cup red wine (full bodied)
- 1 cup low sodium beef broth
- 1 (24 ounce) can plum tomatoes (San Marzano style)
- 3 -4 sprigs fresh thyme
- 4 tablespoons black pepper
- 2 teaspoons salt
Method
- Preheat oven to 350.
- Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan.
- Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove.
- Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute.
- Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes.
- Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste.
- Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes.
- Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour.
- Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone.
- Serve by spooning the liquid over the shank.
