I was given this wonderful roe venison shank, (shin on the bone), to come up with a recipe by Andrew Gordon Butchery in Aberdeen as you are probably aware I enjoy using tougher but tastier cuts and cooking them for a long time to create a little magic. The Pinot Noir is the best wine to use as it’s a very subtle red and won’t overpower the venison. ! shank will serve 1 hungry person. I browned off the venison shank in a little rapeseed oil, and then placed on a sheet of double thickness foil and placed on a couple of cloves of garlic, a couple of banana shallots, a sprig of thyme, 4 juniper berries, a pinch of sea salt and balck pepper and a bay leaf. Bring the edges of the foil up around the shank to form a bowl, and pour in a glass of Pinot Noir followed by the same amount of light beef stock. Seal the foil package, sit on a baking tray and place in a preheated oven at 150deg C for 3-4 hours until the meat is falling apart and moist. Serve with mustard mash and steamed kale. Pour the gravy from the bottom of the foil over the top. A glass of the Pinot Noir would be perfect with this winter warmer. Cheers Marcus
What a beautiful dish. Even though the best cuts of a beast are easy to cook and tender after little cooking, they do tend to cost the earth. I also do a lot of cooking with the "lesser cuts".....or cheaper cuts and I find that the braising cuts of meat hold the best flavour ......even if you do have to wait that little bit longer.