Venison Shanks with Baby Beets

Venison Shanks with Baby Beets

This is a recipe Jose Soute and Steve Lee love for those cold winter days after a day out in the countryside.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Venison
Servings 4 people


  • 2 Fallow shanks
  • 150 g Carrots
  • 150 g Celery        
  • 100 g Leeks
  • 3 cloves Garlic
  • 12 Baby beetroot
  • 150 g Cooked chestnuts
  • 15 g Butter
  • 1 tsp Sage
  • 2 tsp Grain mustard
  • 1 tbsp Tomato purée
  • 2 ltr Venison or dark chicken stock


  • Dice all the large vegetables into 1/2cm dice.
  • Season the shanks and fry in a frying pan to give them even colour all over and then place into an oven dish that has a lid.
  • Fry all the vegetables in the pan you have used for the venison until coloured then add tomato purée and cook for 5-8 min. Add the stock and sage.
  • Cover the shanks with the stock and vegetables then cook in oven for 1½ hours or until meat is tender. Larger shanks could take slightly longer.
  • Remove shanks from cooking liquid and keep warm and covered so they do not dry out.
  • Decant the liquid into a saucepan, passing through a fine strainer to remove vegetables – keep them warm with the shanks.
  • Bring liquid to the boil, add mustard and reduce by half.
  • Drop baby beetroots into cold water and bring to boil until cooked then place in cold water, and peel.
  • Sauté the chestnuts in a 15g of butter to warm through.
  • Reheat the baby beetroots by plunging in boiling water, then drain and toss in 10g melted butter.      
  • Place the shanks in a serving dish and cover with hot sauce, then garnish with vegetables, baby beetroots and chestnuts.


The shank of any animal has bags of flavour since it is a muscle that works hard and contains a lot of sinew. That will in turn give good flavour and substance to the sauce you are cooking with. Once cooked they will nearly fall off the bone and be a delicious winter warmer. 
Photo courtesy of Steve Lee.
Keyword Venison