Slow Cooked Fallow Shank

[WH308]

Prepped this tonight ready for an all day stint in the aga tomorrow.

One decent sized fallow shank, one large onion, 6 each of, juniper berries, black pepper corns & bay leaves, a crushed bulb of garlic, a good sprig of thyme and a bottle of red wine. Leave to marinade overnight.

Tomorrow I’ll strain it all off, brown the meat and fry the onions, then add the liquid back and leave it in the simmering oven all day.

 

[RM100]

I’m a shank fan.

Just made shank curry using Dishoom’s recipe. My squeamish friends have taken packets home with them after yesterday’s dinner!

 

[sauer]

Ninja foodi pressure cooker and that curry ready with same fall to bits tenderness in 45mins instead of 7 or 8 hours in slow cooker …
Venison shank or a shin o beef hard to beat

Paul

 

[Erik Hamburger]

Venison Shanks is my absolute favourite cut, very much under-rated, and I exploit that!

 

[cjs66]

Yep, shanks are lovely in the slow cooker, as is a Roe deer neck

cjs

 

[HonestJohn]

Bu

Yep, shanks are lovely in the slow cooker, as is a Roe deer neck

cjs

But not an old rutting sika stag neck, trust me!

 

[sy247]

Ninja foodi pressure cooker and that curry ready with same fall to bits tenderness in 45mins instead of 7 or 8 hours in slow cooker …
Venison shank or a shin o beef hard to beat

Paul

I've got a pressure cooker and I like it but I don't think the flavour is quite as good as using the Le Creseut in the oven. What do you think?

 

[VSS]

I've got a pressure cooker and I like it but I don't think the flavour is quite as good as using the Le Creseut in the oven. What do you think?

No, it's not as good, but you can compromise by pressure cooking in a bit of light stock just until the meat falls off the bone, and then transfer to a casserole dish to finish off in the conventional way. It's not as quick as doing the whole thing in the pressure cooker, but quicker than doing the whole thing in a casserole dish.

 

[sy247]

No, it's not as good, but you can compromise by pressure cooking in a bit of light stock just until the meat falls off the bone, and then transfer to a casserole dish to finish off in the conventional way. It's not as quick as doing the whole thing in the pressure cooker, but quicker than doing the whole thing in a casserole dish.

that's a good idea!

 

[sauer]

with todays electric prices etc .... for those who are watching pennies.....the ninja foodi... you can pressure cooker it so far then finish in same unit baked / slow cook or even air fry etc etc ....we got new kitchen last year and notice difference with using this vs the hob and / or oven.

im guessing the le creuset and lower oven in an aga etc take some beating or oven etc .... but must admit amount of times 3pm and i start thinking what to cook for tea.....i can still get similar result with pressure cooker and air fryer functions or bake function to crisp up etc...

they all have place i guess... if i remember early enough in the day the slow cooker is on for good 7hrs or more....
(ninja foodi has slow cooker function as well ) must admit im a bit of a fan .

Paul