Venison shanks with baby beets and chestnuts recipe
Slow cooked, shank meat will nearly fall off the bone and be a delicious winter warmer.
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
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- Baking dish
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- Wooden spoon
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- Measuring spoon
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- Tongs
Ingredients
- 150 g carrots
- 150 g celery
- 100 g leeks
- 3 cloves garlic
- 2 fallow shanks
- 1 tbsp tomato purée
- 2 l dark chicken or venison stock
- 1 tsp chopped fresh sage
- 2 tsp grain mustard
- 12 baby beetroot
- 150 g cooked chestnuts
- 25 g butter
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