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Old 07-16-2014, 12:08 PM
1quietbear* 1quietbear* is offline
 
Join Date: Jan 2014
Posts: 18
Default Don't grind your shanks

Deer shanks are in my books some of the most flavourful parts of the animal
Sauté 4 small shanks in a large cast iron roaster, I use some bacon fat and garlic to start off.
Set aside when browned
Sauté a handful of shallots, more garlic, deglaze with beef stock
Return shanks to roaster
Add:
4-6 whole carrots
4 whole celery sticks
1 cinnamon stick
1 small bag baby taters
1 can stout
Add 1 litre beef stock
1 small can spiced roasted tomatoes(drained)
Pinch of cumin
Bunch if rosemary
Salt pepper to taste

Roast at 275-300 for 3-4 hrs until meat pulls back along the bone
And serve
I like to cook this a day ahead, let it cool and reheat and serve the next day to let the flavour sink in, don't add taters if you do this till next day as they will turn to mush.
Drink with a bold red wine.
Enjoy
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