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How to Make Tasty Slow cooked venison shank with chipolatas

Without fail cooking ultimate Slow cooked venison shank with chipolatas easy, tasty, practical.

Slow cooked venison shank with chipolatas
Slow cooked venison shank with chipolatas

Good Evening every body, at this time you get present recipe Slow cooked venison shank with chipolatas with 13 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Slow cooked venison shank with chipolatas.

Ingredients for Slow cooked venison shank with chipolatas

  1. Needed 1 : venison shank.

  2. Needed 6 : chipolatas.

  3. Needed 2 : carrots.

  4. Needed 1 : sweet potato.

  5. Prepare 2 : shallots.

  6. Needed 1 : red onion.

  7. Prepare 2 : garlic cloves.

  8. Needed 1 : leek.

  9. Prepare 1 : potato.

  10. Prepare 2 springs : rosemary.

  11. Needed 1 tbsp : mix herbs.

  12. Needed 1/2 bottle : ale.

  13. Needed 100 ml : stock.

If all ingredients Slow cooked venison shank with chipolatas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Slow cooked venison shank with chipolatas

  1. Season the shank and seal the shanks on all sides in a hot pan.

  2. Chop the garlic, shallots, onions, carrots, potato, leeks and sweet potato.

  3. Remove the shanks and caramelise chopped garlic, onion, shallots and sweet potato. Add mixed herbs, fresh rosemary leaves and chipolatas.

  4. Deglaze the pan with the ale and top up with stock. Reduce slightly.

  5. Add the shank, potatoes, leeks and a rosemary spring to the slow cooker.

  6. Add the reduced gravy and veg. Put the lid on the slow cooker and cook on high for 4 hrs. Turn down to low for the last two..

  7. Serve on the bone with cranberry sauce. It will fall straight off 🤤.

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