Braised Venison Shanks
Prep time: 4 hrs | Serves: 4
Ingredients
• 4 × venison shanks
• 8g fine sea salt 1
• 2g freshly ground black pepper
• 15g plain flour
• 20g animal fat
• 25g unsalted butter
• 2 onion, diced
• 2 carrot, diced
• 2 sticks celery, diced
• 2–3 cloves garlic, sliced
• 4g juniper berries, lightly crushed
• 20g tomato purée
• 1/2 bottle dry red wine
• 1/2 bottle port
• 1kg game or beef stock
• 2 bay leaves
• 4g fresh thyme sprigs
• 1 strip orange zest
• 30g redcurrant jelly
• 30g 100% dark chocolate
• 5g fine sea salt 2
• 10g cold unsalted butter
Instructions
1. Heat oven to 160°C. Pat shanks dry, season with salt 1 and pepper, then dust lightly with flour. Heat oil in a heavy casserole over medium‑high; brown shanks well on all sides, 10–12 minutes total. Transfer to a plate.
2. Reduce heat to medium; add 25g butter, onion, carrot, celery, garlic, bay leaf & thyme. Cook 6–8 minutes until lightly golden. Stir in the juniper and tomato purée; cook 1 minute.
3. Pour in red wine, scraping up any browned bits; simmer 5 minutes to reduce by about half. Add stock, (and orange zest if using). Return shanks and any juices; bring to a gentle simmer.
4. Cover tightly and braise in the oven 2½–3 hours, turning once halfway, until the meat is fork‑tender and nearly falling from the bone. Transfer shanks to a warm plate and tent with foil.
5. Strain the braising liquid into a clean pan; discard solids. Reduce over medium heat to a sauce that lightly coats a spoon, 8–12 minutes. Whisk in redcurrant jelly (if using) and 10g cold butter; season with salt 2. Spoon the juniper sauce over the shanks and serve.
Storage.
Cool leftovers, then refrigerate in an airtight container for up to 3 days. Reheat gently at 160°C covered with a splash of stock or water until hot, 15–20 minutes. Braises also freeze well for up to 2 months; thaw overnight in the fridge and rewarm slowly.
