Recipe: Slow-cooked venison shanks

Recipe by: Anna Rogers of Very Good Venison 

Slow Cooker Venison Shanks
Ingredients

• 4x Shanks (we used Roe)
• 1 White onion roughly chopped
• 2x Garlic cloves, crushed
• 1 tbs Balsamic vinegar
• 1 Tin of chopped tomatoes
• 1 Carton of passatta
• Salt & pepper
• A little plain flour to dust the shanks in

Method

• A drizzle of Olive Oil
• Dust the shanks on a little seasoned flour. In a large frying pan, heat a little olive oil and brown the shanks.
• Pour both the passatta & chopped tomatoes into the slow cooker and set it to High.
• Once the shanks have some colour on them remove from the pan and gently fry off the onion until soft, then add the garlic.
• Now transfer the onion and garlic to to the tomato sauce, followed by the balsamic vinegar, add a few twist of salt and pepper.
• Nestle the shanks in the sauce and sit the lid on the slow cooker and leave for 8 hours on High. Then turn down to medium, remove the lid and carefully lay a tea towel over the slow cooker, then replace the lid for another hour, this helps thicken the sauce. Serving this with creamy mashed potatoes and green vegetables makes a perfect combination.
• Simple, hearty, delicious!