Ingredients
Scale
4 x venison shanks (cut from hind leg)
2 tablespoons olive oil
1 onion, peeled
1 large carrot
1 parsnip
12 oz stout beer
3 cups chicken stock
2 cups brewed black coffee
2 tablespoons brown sugar
3 sprigs thyme
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon black pepper
kosher salt
4 x venison shanks (cut from hind leg)
2 tablespoons olive oil
1 onion, peeled
1 large carrot
1 parsnip
12 oz stout beer
3 cups chicken stock
2 cups brewed black coffee
2 tablespoons brown sugar
3 sprigs thyme
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon black pepper
kosher salt
Instructions
- eason the venison generously with kosher salt, and place into a smoker to cook at 250f for one and a half hours. This step is just to flavor the shanks with smoke, rather than cook them. You can also do this step the day prior, and store the shanks in the fridge overnight.
- Cut the onion, parsnip and carrot into large chunks. Place a large heavy based pot over high heat and add the olive oil. Add the veggies and cook until browned, 7-10 minutes.
- Pour in the stout, stock, coffee and sugar. Stir to combine and bring the mix to a boil. Once boiling, reduce heat to a simmer and add the shanks, nestling them so they are mostly immersed in the braising liquid. Cover, and simmer for two to two-and-a-half hours, or until the meat is tender.
- Once pull-apart tender, remove the shanks from the liquid and use two forks to remove and shred the meat. Set aside in a bowl.
- Pour the braising liquid through a fine sieve and reserve two cups of the strained liquid. Place into a small saucepan over low heat.
- In a small bowl, add a small amount of water to the cornflour, just enough to turn it into a loose paste. Then add this mixture and the butter to the strained liquid, and whisk to combine. Return the venison pieces to the liquid and warm through for 3-5 minutes.
- You can eat as is, or spoon over your favorite pasta, grits or polenta for a heartier meal.