Ingredients

• 4 venison shanks
• 500 ml red wine
• 250 ml beef broth
• 2 onions, quartered
• 3 carrots, cut into chunks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 bouquet garni
• 3 tbsp olive oil
• 1 Salt and pepper

Instructions

1. 1

   Preheat the oven to 300°F (150°C).

2. 2

   Season with salt and pepper, then sear the shanks in hot oil. Set aside.

3. 3

   Brown the onions and garlic. Add the tomato paste.

4. 4

   Deglaze with red wine. Add the broth and bouquet garni.

5. 5

   Return the shanks, add the carrots.

6. 6

   Cover and bake for 3-4 hours until the meat falls off the bone.

7. 7

   Reduce the sauce if necessary and serve with creamy polenta.