Thursday, 30 January 2014

Greek Venison Shank

This meal is great for a Sunday roast and it's totally syn free on extra easy. The meat is so lean, but so tender and juicy. The sauce has so much flavour and warmth.
Served with syn free roast potatoes and lots of vegetables it make a fantastically comforting meal.

If you can't get hold of venison shanks, then lamb shanks will be a great substitute.


1 large venison shank or 2 lamb shanks
1 large onion diced
1 tin tomatoes
4 garlic cloves finely chopped
200ml beef stock
2 tsp dried oregano
2 tsp fresh rosemary finely chopped
1 tbsp ground cinnamon
1 tsp greek seasoning
juice of ½ lemon
salt and pepper


In a large pan sprayed with frylight brown the shanks and then put them in the slow cooker.
Fry the onions until soft add the garlic, herbs and spices fry for 1 minute, then stir in the stock, tomatoes and lemon juice. Pour the sauce over the shanks and set the slow cooker to cook for 8 hours on low.

When the shanks are cooked remove from the cooker, and cover to keep warm.
Pour the sauce into a saucepan and bring to a boil then simmer down until it has slightly thickened.

You can now serve the sauce with the meat, but i like to push the sauce through a sieve so it is smooth, then i reheat it and serve it as a synfree gravy.

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