SLOW-COOKED SPRINGBOK SHANK

Chef Lucas Carstens of Simonsig’s Cuvée Restaurant makes meltingly tender venison in three easy steps

4 springbok shanks Salt and pepper 50ml olive oil 3 carrots, chopped 1 leek, chopped 1 onion, chopped 2 celery sticks, chopped 5 brown mushrooms, sliced 5 cloves garlic, chopped 300g smoked pork belly, diced 250ml (1 cup) red wine 2 litres beef stock 1 x bouquet garni 10 juniper berries 1 cinnamon stick Knob of butter

STEP 1: THE BROWNING

Season the shanks with salt and pepper. Preheat the oil in a large pot and brown the shanks on all sides, then remove and set aside. In the same pot, fry the carrots, leek, onion and celery till just soft. Add the mushrooms, garlic and pork belly and cook till nicely browned. Return the shanks to the pot.

STEP 2: BRAISING

Add the wine to the pot and cook for 2 minutes, then pour over the beef stock. Add the bouquet garni, juniper berries and cinnamon. Cover the pot and place in a preheated oven at 120°C for 6 hours.

STEP 3: THE SAUCE

Remove the shanks and set aside. Place the pot on the stove top and bring to the boil. Simmer till reduced and thickened. Strain the sauce through a fine sieve into a gravy boat, adding a knob of butter. Taste for seasoning. Serve the springbok shanks with mashed or dauphinoise potatoes and gravy. Serves 4 .................................... Cuvée Restaurant, on Simonsig Estate near Stellenbosch, will be hosting a cabernet and venison evening on Saturday August 31. Chef Carstens will prepare a five-course menu which includes his signature slow-cooked springbok shank. Simonsig 2001 cabernet sauvignon will be served. R295 per person. Call 021 888 4932 to book.