Slow Roast Venison Shanks with Butterbean Mash recipe

Slow Roast Venison Shanks with Butterbean Mash

Number of Servings


Preparation Time

15 mins

Cooking Time

3 hours

At this time of the year, slow cooking is a great way to prepare meals for hungry loved ones. Our Parkland Venison Shanks are divine when slow cooked, releasing beautiful textures that create meat that falls of the bone after a few hours bathed in delicious herbs and stock.

Served alongside an easy to make butterbean mash this recipe is perfect for those lazy autumnal weekends, filling the house with aromas of the season. 


  • 4 Venison shanks
  • 300ml double cream
  • 400g round shallots (peeled) with root attached
  • 3 large garlic cloves (crushed)
  • 75g soft brown sugar
  • 100ml sherry or balsamic vinegar
  • 500ml pure chicken stock
  • A few sprigs rosemary and thyme
  • Sea salt and freshly ground pepper
  • Olive oil
  • 460g cooked butterbeans (2 large cans)


  1. Preheat the oven to 140C/gm1. Heat a good glug of olive oil in a heavy ovenproof casserole dish, add the venison shanks and brown all over.
  2. Remove the shanks from the casserole dish and set aside. Add the shallots to the pan and sauté until golden. Add the garlic and cook briefly, taking care not to brown it, then add the sugar and vinegar, stirring until the sugar dissolves and the vinegar bubbles and reduces.
  3. Return the shanks to the pan, giving them a stir to cover them well in the vinegary glaze. Pour in the stock, add your herbs and season with salt and pepper.
  4. Cover the casserole dish with a lid and place in the oven for about three hours, checking from time to time and adding a splash of water if the stock gets too low. The venison is ready when it’s very tender and falling off the bone.
  5. When the venison is done, heat the butterbeans in their water in a medium saucepan. Once warmed, drain off the liquid and roughly mash the beans to a puree, loosening them with a splash of olive oil and seasoning with salt, pepper and a sprinkling of chopped rosemary and thyme. Serve alongside seasonal greens.