Slow cooked venison shank with chipolatas

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, slow cooked venison shank with chipolatas. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really 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 popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Slow cooked venison shank with chipolatas is something which I’ve loved my entire life.

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

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. Prepare 1 sweet potato
  5. Make ready 2 shallots
  6. Take 1 red onion
  7. Prepare 2 garlic cloves
  8. Take 1 leek
  9. Prepare 1 potato
  10. Make ready 2 springs rosemary
  11. Take 1 tbsp mix herbs
  12. Get 1⁄2 bottle ale
  13. Make ready 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.

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