Thread: Venison shanks

Originally Posted by redbang

. . well so far I've got 1/2 bottle of Merlot,2/3 cup of Stones Green Ginger Wine, 1/4 cup Worcester sauce, 1/4 cup tomato paste, 2 beef oxo's, lge tspn coriander and sage, 2 carrots and 2 dspns raw sugar mixed up ready, and the big back leg shank browning in real hot pan. When its browned, I'll take it out then brown 1 med onion and 4 cloves of garlic. Then its all into the crockpot for overnight marinate, and will turn on in the morn.. . . . . watch this space. . . !

sounds mean to me