Slow-braised venison shanks
4 roe deer or lamb shanks
1tblsp olive oil and a knob of butter
2 sticks celery
4 cloves garlic
2 rashers smoked bacon
2 bay leaves
2 tbls dotSpice Roast Lamb herb mix
2 tbls balsamic vinegar
250ml red wine
500ml good beef stock
Use a big old casserole. Brown the shanks well in the oil and butter but be careful not to burn the butter.
Roughly chop the vegetables except the garlic, and add to the shanks.
Throw in the whole garlic cloves, bacon, herbs mix and balsamic vinegar.
Add the wine and cook off the alcohol.
Pour in stock to cover and put a lid on.
Cook in a 140°C (275°F/Gas Mark 1) oven for four hours, then remove and allow to cool a little.
Lift out the shanks and vegetables and reserve, discarding the bones.
Sieve the cooking liquor into another pan and reduce it until it is thick and rich.
Once thick, add meat back into the pan and warm through.
Serve in a bowl with mash and seasonal vegetables.