On Thursday’s Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glas Restaurant, Hotel Doolin.
This week Martyn shared a delicious recipe for braised venison shank, creamy mash, and sauce from braising liquid.
Ingredients you will need:
2 venison shanks
2 large carrots
2 celery sticks
1 large onion
1L of stock
200ml red wine
20g Thyme
20g rosemary
1 bulb of garlic
Method:
1. Season the venison shank with salt and pepper.
2. Brown the shank in a casserole pot on a medium heat.
3. Once brown on all sides, take out and set aside.
4. Add vegetables and brown, once colored deglaze with red wine.
5. Add the shank along with the herbs and garlic back into the pot and cover with the stock.
6. Cover with a lid and cook for 12 hours at 100 degrees Celsius in an oven.
7. Once cooked, remove the shank and begin to reduce the liquid. Use this as the sauce to finish the dish.
8. Serve with either mash or baby potatoes.
9. Garnish with chopped herbs.
You can listen to the full interview below
