Game shanks – Springbok/Impala/Blesbok
2 carrots, sliced
2 onions, peeled and chopped
1 head garlic, sliced horizontally
1 stick celery, sliced
1 leek, chopped and washed
2L beef stock
1 bottle De Grendel Shiraz
1 baby kohlrabi, peeled, diced and roasted
2 baby turnips, peeled, quartered and caramelized
To serve: mash potato and Jerusalem artichokes
(Cooking time: 5 hours)
Preheat your oven to 180̊C. Season the shanks, place them in a deep roasting tray and roast in the oven for 30-40 minutes, or until the shanks are golden brown. Remove from the oven; add carrots, onion, garlic, celery, leeks, beef stock and red wine. Cover with foil, turn the oven down to 160̊C, place the tray back in the oven and braise for a further 4 hours, or until the venison falls away from the bone.
Carefully remove the shanks from the tray, remove the bones, set aside and keep warm. Strain the remaining vegetables through a fine strainer, keeping the liquid and discarding the vegetables. Pour the liquid into a small sauce pot, bring to the boil over a medium heat and thicken with a bit of corn flour mixed with water.
Check the seasoning of your sauce and add more if needed, set aside and keep warm. Now arrange the mash potato, kohlrabi, Jerusalem artichokes and turnips on a serving plate. Place the venison in the middle and pour over some of the sauce. Serve immediately.