Slow cooked venison shank with chipolatas

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, slow cooked venison shank with chipolatas. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Slow cooked venison shank with chipolatas is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Slow cooked venison shank with chipolatas is something which I have loved my entire life. They are fine and they look fantastic.

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.

To begin with this recipe, we must prepare a few components. You can have slow cooked venison shank with chipolatas using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooked venison shank with chipolatas:
  1. Prepare 1 venison shank
  2. Take 6 chipolatas
  3. Make ready 2 carrots
  4. Prepare 1 sweet potato
  5. Make ready 2 shallots
  6. Make ready 1 red onion
  7. Make ready 2 garlic cloves
  8. Make ready 1 leek
  9. Make ready 1 potato
  10. Take 2 springs rosemary
  11. Get 1 tbsp mix herbs
  12. Take 1⁄2 bottle ale
  13. Get 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.

Instructions 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. I googled recipes for venison in the slow cooker.

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