Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
venison shanks, juniper and redcurrants

Venison shanks, juniper & redcurrants

red onion, celery & rosemary

venison shanks, juniper and redcurrants

4 hrs 30 mins

Not Too Tricky

serves 6

About the recipe

The classic flavourings for venison are used here in a warming stew. If you can’t get shanks, diced shoulder would also work.


nutrition per serving

355

Calories


9.2g

Fat


3.4g

Saturates


9.8g

Sugars


1g

Salt


45.2g

Protein


13g

Carbs


4.8g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgie Socratous

Ingredients

4 venison shanks

1½ tablespoons juniper berries

1 large knob of butter

olive oil

4 red onions

2 celery stalks

2 punnets of redcurrants

300ml red wine

a few sprigs of fresh rosemary

800ml organic beef stock

Method

  1. Place the shanks on a large board and sprinkle liberally with sea salt and black pepper. Crush the juniper berries, then sprinkle over as well.
  2. Heat the butter and a glug of oil in a large casserole pan and brown the meat on all sides, in batches if necessary. Remove the shanks from the pan and set aside.
  3. Peel and finely slice the onion, then trim and slice the celery. Add both to the pan and reduce the heat to low. Cook for 10 to 15 minutes, until softened but not coloured.
  4. Add the currants to the pan with the wine and bring to the boil, then simmer for a few minutes. Return the shanks to the pan with the rosemary and stock and bring back to the boil. Reduce the heat and leave to simmer, covered, for 4 hours or until the meat is falling off the bone.
  5. Remove the shanks and set aside. Bring the sauce back to the boil and cook on a medium heat until thick and glossy. Shred the meat off the bones; when the sauce thickens, return the meat to pan and heat through. Serve with neeps 'n' tatties.

Tags