Mediterranean Venison Shank with Garlic

Ingredients

• 2.5 kg venison shank (approx. 2 shanks)
• 2 onions
• 150 g celery root
• 1 Carrot
• 2 Tomatoes
• 2 tbsp sharp mustard
• Salt
• Pepper (freshly ground)
• olive oil
• 1 tsp tomato paste
• 50 ml white port wine
• 2 fresh garlic cloves (halved)
• 6 rosemary sprigs
• 300 ml chicken broth

Instructions

1. 1.

   Peel onions, celery root, and carrot; cut them into pieces with the washed tomatoes. Salt and pepper the shanks, then sear them in 2 tbsp oil in a roasting pan on all sides. Preheat oven to 120°C.

2. 2.

   Remove the shanks and brown the onions and celery in the pan, add tomato paste, deglaze with port wine, add 3 rosemary sprigs, and return the shanks on top. Brush with mustard. Pour in broth, cover, and braise in the oven for about 30 minutes; then uncover and cook for another 1 hour 30 minutes, turning the meat occasionally.

3. 3.

   Take the shanks out of the sauce, place them with garlic and remaining rosemary on a baking sheet or pan, drizzle with olive oil, and brown again at 200°C. While this happens, strain the sauce through a sieve. Taste and serve separately with the shanks.