hi and this is how to cook venison part 2 and today we're gonna cook these lovely venison shanks obviously if you've watched part 1 you saw that I did the ground of venison make that lovely stalkers pie but today we're going to concentrate on these you know I love shanks I like lamb chance on the venison shanks and obviously this is a muscle that does a lot of work so you know it's tough as old boots as it is so it needs a lot of slow cooking this dish will take about two and a half to three hours but it's gonna be amazing at the end of it you know it'll all breakdown so what we're gonna do to start off we're going to season these really well with salt and pepper I'm gonna get the pan on and we're just going to add some color on these nice and slowly take about ten minutes you can be cooking like this you know it's just simple ingredients what we got you know shanks onion carrots bit of stock some beer and obviously some seasoning and that's it so what you're getting is the pure flavor of that meat right there so what we need to do we need to pin these really well you know plenty of pepper on them obviously I've got the hind leg shank and the front shoulder Hawks are supposed to call them what I'm gonna do you can see you know you don't get a book on the other hands you know it's good for you organic you know what it's that you know it's a cracking cracking me so I some crunch some more on that nicely to get some salt got a good hold down then one smile always warmed up nice and gentle round them all over there and get some right got my fat in there all I'm doing then is to I'm just gonna gently Brown them off to minam's getting a nice color and a real deep color we won on these you know again you know we're brazen it so you're not going to get any color but it's been about flavors and a caramelize as you see that I've got some color on my shanks and I'm just going to roughly chop these onions quite a few onions because these will just go down to nothing and I'm going to straighten that pans with the oil with all those lovely crusty bits of venison stuck to the bottom now and all that natural moisture all that natural water that's in the onions will make them go down halfway through now they've been five minutes and as you can see in there smells awesome they've gone down a bit so I wanted to do one for another five minutes but I'm just going to put in my carrot now as well and that's the base that those beautiful chances will sit on ten minutes have a look at it find a stick so what we're gonna do I'm out look me better onions put our shanks or hocks nice and snug Duffek outdo Sanh there it's all gold beautiful and then put some nice beer in nice dark bitter and of course some in there you know I've never Tilly in the morning but the term the song has gone down over the yardarm somewhere pouring the video it's about 450 bill there what's that settled just top it up to this just covering with a bit of chicken stock it's about 500 mil there what I'm going to eat to come up to heat once it starts bubbling to down to a simmer in the oven let's just stop there but someone with ease makes cartouche which is a fancy chevy word for some baking parchment that goes in there and what that does is when it's braising the steam hits the paper and go straight back down into the meat keeps it nice and moist so all you've done it's a square of paper folded into four fold it into the middle we hadn't obviously this ain't going to be a work of art just a rough piece of paper now go in there so I just took a little bit more off there on top tuck it round and obviously that's like a double barrier then keep all nice and moist to then in the oven for at least three hours you know do another few beers with your mates take a dog for a walk even better what's just got reproject for three hours you'll love it you know you will for three and a half hours from Gauss mark - and there I've got some potato I'm just making a bit match to go with it just have a look in there lovely is lift these shanks out and I'm gonna reduce that liquor oh man these are gonna be lovely so I'm gonna put that pot of juice back on and just reduce it so it's nice and thick doing that it's what you sin lovely gravy down white half which as has got thicker i'll see more intense and I'm just gonna place those shouts back in and what I'm going to do now is let these tick over and warm through well I just finished off that mash and you may have realized I started with four shanks Adobe two in there I'm not gonna lie to you I happen they've unbelievable so let's see if these actually make it onto the place okay it's time to do so just want to show you that lovely mushroom any look how creamy that is and that's how much should be you know smooth white no moisture don't put me close you can hear the shanks get in there I'm going to put one strap on a plate and one chunk going to go on top of the put that on there laughs and then this lovely just put that on top and there you have my beer braised venison joke I just want to show you this shank here cook low and slow you know on a low heat for a long time and you can just well with a spoon your seat if you look just comes apart you know low and slow I had a motorcycle like that once low and slow baby that it's definitely the way forward cuts that you know just comes apart with this spoon as you can see that really is a fantastic plate of food you know that meat just pulls apart I'll see you that mash some of those lovely sweet onions you know reduce down that beer and the carrots can undergo its turn that much underused cut into something special please give this a go guys you know and remember part 3 coming up soon that's lovely thanks for watching you