Venison shanks with baby beets and chestnuts recipe

Directions

1. 1
   Cut the carrots, celery and leeks into 1cm dice and roughly chop the garlic.
2. 2
   Season the shanks with salt and pepper and fry in a frying pan to give them even colour all over.
3. 3
   Place the shanks in an oven-proof dish that has a lid, fry all the diced vegetables in the pan you have used for the venison until coloured, then add the tomato puree and cook for another 5-8 mins then add the stock and sage.
4. 4
   Cover the shanks with the stock and diced vegetables.
5. 5
   Bring to the boil then cook in the oven at 160C for 1 1/2-2 hours or until meat is tender.
6. 6
   Larger shanks could take slightly longer.
7. 7
   Remove the shanks from the cooking liquid and keep warm and covered so they do not dry out.
8. 8
   Decant the stock into saucepan, passing it through a fine strainer to remove diced vegetables keep them warm with the shanks.
9. 9
   Bring the stock to the boil, stir in the mustard and reduce by half.
10. 10
    Drop the baby beetroots into cold water and bring to the boil until cooked then refresh and peel.
11. 11
    Saute the chestnuts in 15g of butter to warm through.
12. 12
    Reheat the baby beetroots by plunging into boiling water then drain and toss in 10g melted butter.
13. 13
    Place the shanks in a serving dish and cover with hot sauce, then garnish with vegetables, baby beetroots and chestnuts.