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Slow roasted springbuck shanks

Slow bake the shanks for 2.5/3 hours in the oven or you can use a pressure cooker for 30 minutes – 6 shanks or 2kg. Season with salt and black pepper , add:

1 carrot

2 cloves garlic

1 celery stick

2 onions

1 leek

ginger

2 bay leaves

sprig thyme and rosemary

3 cups of chicken stock cubes – for venison add 2 tablespoons of olive oil in stock.

Once soft – it must not fall off the bone then take out the pot put in baking dish at 160 degrees Celsius in oven for 20 mins for the sauce to reduce. Put the sauce in the baking dish and add

grated lemon rind

juice of 1 lemon

2 tablespoons of maple syrup (if you do not have substitute with 2 tablespoons of dark brown sugar), ½ teaspoon nutmeg

half a cup of red wine

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