Asian Style Venison Shanks
Substitute lamb for venison if you prefer
Makes enough for: 2 people
Ingredients
- 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
Method
- 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