The other day, we decided to put our venison shanks to use with a recipe adapted from a lamb shanks recipe: Braised Lamb Shanks with Coriander, Fennel and Star Anise. We wrote "Shanks for the Memories" because Jim had cooked the recipe (with lamb) for his friends Malinda and Amelia. They liked it so much that they all bailed on going out for Peruvian food that night (and drank a bunch of Port). What a great night!
Anyway, very simply, the shanks are rubbed with the spices and braised in Ruby Port. We got Tawny instead of Ruby and had to add some honey for sweetness to make it "just like the last time". Well... the absence of fat in the venison shanks hurt us. It was tough and the flavor just wasn't there. It was easier than having to bone the shanks and grind the meat, I suppose, but we'll stick with the lamb in the future. And we didn't use beef stock which we probably should have. We served the shanks with mashed potatoes rather than cous cous. That's about it for tonight. Tired, so tired...
Jim and Peta
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