Springbok shank with caramelized turnips, roasted kohlrabi, jerusalem artichokes and shiraz jus Wine pairing: Serve with De Grendel Shiraz or De Grendel Rubaiyat, a Bordeaux-style wine. Serves 4
4 springbok shanks (you can replace the springbok with lamb shanks) 2 carrots, sliced 2 onions, peeled and chopped
1 head garlic, sliced horizontally 1 stick celery, sliced 1 leek, chopped and washed 2 Beef stock 1 bottle De Grendel Shiraz 1 baby kohlrabi, peeled, diced and roasted
2 baby turnips, peeled, quartered and caramelised To serve: mash potato and Jerusalem artichokes Method Preheat your oven to 180°C. Season the shanks, place in a deep roasting tray and roast in the oven for 30-40 minutes or until the shanks are golden brown. Remove from the oven; add carrots, onion, garlic, celery, leeks, beef stock and red wine. Cover with foil, turn the oven down to 160°C and place the tray back in the oven and braise for a further 4 hours or until the venison falls away from the bone. Carefully remove the shanks from the tray, remove the bones, set aside and keep warm. Strain the remaining vegetables through a fine strainer, keeping the liquid and discard the vegetables. Pour the liquid into a small sauce pot, bring to the boil over a medium heat and thicken with a bit of corn flour mixed with water. Check the seasoning of the sauce and add more if needed, set aside and keep warm. Arrange the mash potato, kohlrabi, Jerusalem artichokes and turnips on a serving plate. Place the venison in the middle and pour over some of the sauce. Serve immediately.