Fri, 15 November 2019
A weekend bowl of easy, seasonal comfort food.
Ingredients for 2:
Two large wild venison shanks (lamb also works)
200g chorizo, diced
100g dry mushrooms
1 celeriac
1 fennel
Sprig thyme
100g flour
1 carrot
1 parsnip (Dice all veggies roughly the same size)
50g tomato purée
250ml red wine
1 onion
1 garlic clove crushed
1 litre chicken stock
300g potatoes, par boiled in unsalted water, until just tender
200g beef or duck fat
Method:
1. Heat the oven to 190c.
2. Heat up a large pot with 3 tbsp. of vegetable oil and brown the shanks all over to get the nice caramelised colour.
3. Remove from the pot and add the chorizo, and cook for three minutes to release all the lovely oils and flavours.
4. Add the diced onion and fennel and cook three minutes on medium to high heat.
5. Add the garlic, dry mushrooms and thyme.
6. Next add the tomato purée and the flour and cook for two minutes, stirring to avoid lumps, then add the red wine and the chicken stock. Stir well.
7. Add the diced vegetables and return the shanks into the pot.
8. Stir all together, place into an oven tray and cover with tinfoil.
9. Roast in the oven for two hours until the shanks are deliciously soft and tender.
10. In a separate tray, warm the duck fat and a clove of crushed garlic in the oven and add the par boiled potatoes. Roast in the oven for the second hour cooking time so both are ready at the same time.
11. Season with salt and pepper.
12. To serve, place some roast potatoes into a deep plate and gently spoon a braised shank on top.
13. Garnish with some of the root vegetables and sauce from the roasting tray, and enjoy.
