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Don’t flip these shanks into burger meat. Venison shanks are fall-off-the-bone scrumptious when sluggish cooked for hours. The flavours on this dish are excellent for chilly fall evenings.
Components
Serves 2
- 1⁄4 cup canola oil
- 4 venison shanks, silver pores and skin eliminated
- 1 onion, diced
- 2 giant carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic
- 1⁄4 cup flour
- 3 cups venison inventory (beef/veal inventory will work)
- 2 cups dry purple wine
- 2 giant tomatoes, diced
- 3 tbsp tomato paste
- 2 tbsp concentrated beef broth (higher than bouillon or Knorr)
- 4 sprigs recent rosemary
- 1 tsp cloves
- 3 bay leaves
- Salt and pepper to season
- 1⁄4 cup recent parsley
Instructions
- Preheat oven to 350°F (175°C).
- Warmth oil in a heavy based mostly pot over medium-high warmth. Sear shanks on all sides till properly browned.
- Sauté the onion, carrots, celery, and garlic in the identical oil for a couple of minutes.
- Coat the shanks with flour and return them to the pot to brown additional, roughly 5 minutes.
- Add inventory, wine, tomatoes, tomato paste, concentrated beef broth, rosemary, cloves, and bay leaves.
- Cowl the pot and place within the oven for 3 to three-and-a-half hours or till the meat pulls off the bone.
- Gently elevate the shanks out of the broth and maintain them heat.
Andrew Rochon is OOD’s meals editor. You may comply with extra of his culinary adventures on Instagram: @wilderness_chef
Initially printed within the Fall 2022 situation of Ontario OUT of DOORS
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