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Ingredients:
4 Tbsp plain flour
2 Venison Shanks
4 Tbsp olive oil
4 Tbsp fresh rosemary leaves
1 Tbsp fresh thyme leaves
1 onion, halved, thinly sliced
3 Tbsp worcestershire sauce
1 cup red wine
1 1/2 cups chicken stock
1/3 cup plum jam
salt and pepper to taste
Method:
Roll shanks in flour, ensure they are fully coated. Heat 2 tablespoons oil in a large, fry pan over high heat.
Cook shanks for 4 to 5 minutes or until browned. Transfer to a plate.
Reduce heat to medium. Heat remaining oil in the pan. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender.
Add wine. Simmer for 1 minute. Stir in stock, sauce and jam. Stir and ensure jam has fully melted.
Season with pepper. Add shanks. Bring to the boil. Transfer to the slow cooker.
Cook in a slow cooker for between 4 – 5 hours on slow or until meat is tender and falling from the bone. Serve with mash and beans or snow peas.
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