Prep Time  30 min | Cook Time  8hours | Serves  4



1kg Venison on Bone

75g Plain Flour

1/2 teaspoon Salt

¼ teaspoon Black Pepper

2 tablespoons Oil

1 Chopped Onion

2 Chopped Carrot

2 Chopped Celery Stalks

1 tablespoon Crushed Garlic

125ml Red Wine

1 teaspoon Sugar

1 teaspoon Thyme

800g Chopped Tinned Tomato

20g Tomato Paste

1 Bay Leaf

125ml Beef Stock

1 teaspoon Dried Thyme

1 teaspoon Dried Basil

1 teaspoon Dried Parsley



  1. In a bowl, add the flour and mix with the salt and pepper.
  2. Coat each slice of the beef shank in the flour mixt.
  3. In a frying pan over medium heat, add the oil.
  4. Cook the beef in batches. Cook until each side is browned (Roughly 3-5 minutes).
  5. In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, tomato paste, bay leaf, and beef stock and herbs. Mix until combined.
  6. Add the Venison shanks so that they’re covered with the sauce.
  7. Cook on low for 8 hours or until the meat is tender.
  8. Season to taste. If needed add corn flour and water to the mixture to thicken.


Recipe by Estate Chef Tom Parry

Sign up to the Raby Newsletter

Sign up to our newsletter today to receive weekly updates, exclusive offers and priority booking on our seasonal events.