This comforting dish features venison shanks slow-cooked until meltingly tender. The shanks are first seared to lock in flavour, then gently braised for several hours in a rich mixture of red wine, beef stock, garlic, herbs, and root vegetables like carrots and onions. The long, slow cook transforms the tough meat into a fork-tender, deeply savoury meal, perfect for serving with creamy mashed potatoes or crusty bread. Ideal for a hearty autumn or winter dinner.

Ingredients

2 x Venison Shanks
1 Diced Carrot
1 Diced Onion
1 Stick of Celery chopped
1 Small diced Swede
2 Garlic Cloves finely diced
1 large glass of red wine
500ml Beef Stock
1 Tbsp Corn Flour
Mixed herbs tied in with string (roseary and thyme)
2 Bay Leaves

Method

Generously cover the shanks in the corn flour seasoned with salt and pepper.
Brown the shanks in a pan with a little oil until nicely coloured all over.
Transfer shanks to a slow cooker or over dish.
Add the diced vegetables to the frying pan with a little butter salt and pepper.
Cook the veg for 5 minutes until browned slightly and then add the garlic and cook for a further 2 minutes.
Transfer vegetables to the slow cooker.
Add the red wine to the frying pan along with the mixed herbs and bay leaves, reduce by half and then add the beef stock.
Cover the shanks and Vegetable in the stock and slow cook for ¾ hours until meat is falling off the bone.
Serve with Mashed Potato and greens.

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Why Choose

The Gamekeeper’s Larder?

We provide premium, sustainable wild venison offering a truly natural, free range alternative to farmed red meat. Our venison is ethically harvested and expertly butchered providing top quality venison produce delivering a flavourful and nutritious product.

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