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Title: Balsamic Venison Shanks
4 venison shanks
2 T plain flour
6 T olive oil
4 finely sliced white onions
½ c finely chopped rosemary and sage
5 crushed cloves of garlic
100 ml (3.38 oz) balsamic vinegar
400 ml dry, red wine (13.5 oz) (e.g. Vin Alto Di Sotto)
salt and black pepper
1. Place the flour in a plastic bag and add salt and pepper. Place shanks in the bag and toss around so they are well coated with the seasoned flour.
2. Heat 4 T of the oil in a large, heavy pan that has a lid, over a medium high heat and brown the venison on all sides. Remove from the pan.
3. Heat the remaining oil, turn the temperature down to medium, add the onion and sauté for 15 minutes or until they just turn brown.
4. Add the herbs and garlic and cook for a few minutes. Do not let the garlic burn.
5. Increase the heat, add the wine and vinegar and allow to reduce for a few minutes.
6. Lower the heat, add the venison shanks, cover with the lid and simmer gently for 3 to 3½ hours. Baste the shanks occasionally with the juices and add more wine if necessary.
7. Serve with the pan juices over good Italian pasta or with sautéed potatoes and a green vegetable which can soak up the juices, such as broccoli.
Provided by Vin Alto Winery, New Zealand.