Summer Venison Shanks with Rose and Garlic

Rose Season is upon us so here is the perfect recipe to complement our favourite Summer tipple!

For 4 people, you will need:

Olive oil

A knob of butter

6 x shallots finely sliced

1 x Venison shank

4 x garlic bulbs with each clove peeled but keep them whole

400 ml of Rose Wine

200 ml of Chicken Stock

1 x teaspoon of dried Thyme

1 x teaspoon of dried Rosemary

1 x lemon zest

METHOD:

1. Heat the butter in a heavy Le Creuset type pan (which has a tight fitting lid) and brown the shank well on all sides then remove it and set it aside meantime.

2. Add the shallots and garlic to the pan and gently cook in the lovely juices for 5 or 6 mins.

3. Add the wine and mix well then add the stock, dried herbs and lemon zest. Mix well.

4. Return the shank to the pot, mix well, place the lid on firmly and cook in the roasting oven for an hour. After that time remove it, baste it then transfer to the simmering oven for 4-6 hours until the meat is falling off the bone.

5. Once it is cooked, remove the pan from the oven and take out the shank. Blitz the sauce so it is thick and creamy.

6. Use two forks to shred the Venison then return the meat to the pan with the blitzed sauce and serve immediately with salad, peas or brown rice and roasted peppers. YUM!