Asian Style Venison Shanks

I love Asian flavours and the ingredients are always to be found in my fridge. I decided to use them to make these Asian style venison shanks.

Asian Style Venison Shanks
Head straight on to the Recipe For ♥ Asian Style Venison Shanks ♥

South Africa has rolling blackouts as our Government run electricity supplier is defunct. In 1994 the political party in control promised electricity to every household in the country. But, they failed to build new electrical plants in time, and they did not maintain the ones already in existence. They have had exorbitant increases over the years. And that, coupled with lack of supply has meant that some people have switched to solar. We have never seen the point, as the cost far outweighs the inconvenience. And for many people this is just not an option. To top this untenable situation, there have been issues of sabotage around the country. And then to make matters worse, Eskom labour force went on strike. Usually the City of Cape Town can keep the power on. But for two weeks we were affected every single day.

Today’s inspirational recipe from Lavender and Lime ♥ Asian Style Venison Shanks ♥ #LavenderAndLime Click To Tweet

The power goes off for two and a half hours at a time. And some working days this meant we lost over 3 hours to load shedding. At home it was bad timing, either at 18h00 or 20h00. And our emergency lights were not staying on long enough. This is because the battery was no longer holding its charge. To do so, it needs to be used regularly, which seldom happens. No sooner had Dave replaced the battery than the strike was resolved. We had one week of usage, and then, luckily for us, our area was not affected by the schedule. We were nearly switched off on the same night I had invited guests for dinner. But luckily that did not happen as my entire meal needed an oven. Do you have rolling blackouts where you live?


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Asian Style Venison Shanks

Substitute lamb for venison if you prefer
Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 30 mls olive oil, divided
  • 2 venison shanks
  • salt and freshly ground black pepper to season
  • 4 spring onions sliced, white part only
  • 1 rib celery, sliced
  • 2 cloves garlic, crushed
  • 1 cm fresh root ginger, peeled and thinly sliced
  • 5 mls chilli flakes
  • 1 quill cinnamon
  • 1 star anise
  • 125 mls rice wine vinegar
  • 60 mls apple cider vinegar
  • 60 mls coconut sugar
  • 30 mls dark soy sauce
  • 25 g liquid beef stock concentrate
  • 1 lime, juice only
  • 10 g 10g coriander, roughly chopped, plus extra to garnish

to serve

  • cooked rice to serve
  • 1 chilli, thinly sliced
  • 1 lime, cut into cheeks


  • Preheat the oven to 160˚ Celsius
  • Place 15 mls oil into an ovenproof casserole dish that can go on the stove
  • Heat over a high temperature
  • Brown the shanks, seasoning generously as you do so
  • Remove from the heat and add the rest of the oil to the dish and heat
  • Add the onions and celery, reduce the temperature and sauté until soft
  • Add the garlic, finger, chilli, cinnamon and star anise and cook until fragrant
  • Add the shanks back to the dish then add the vinegars, sugar, soy sauce, beef stock and lime juice
  • Stir to combine then add the coriander
  • Remove from the heat, cover tightly with foil and place into the oven to cook for 2 hours
  • Remove from the oven, remove the foil, turn the meat and place back into the oven for 30 minutes
  • Remove from the oven and serve on a bed of rice, garnished with coriander leaves, chilli and lime cheeks
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