Shanks are ideal for slow cooking. The meat is on the bone, which when cooking adds flavour and texture, making it a rich and meaty sauce. When fully cooked, shanks have a dense, tender meat. Venison shanks are slightly larger springbok shanks.
Venison shanks are ideal for cooking in the traditional three-legged pot. Every potjie master has his or her own style but the venison shank spans all divides. It is rich, tasty and tender when fully cooked, with the bone adding a depth of flavour to the sauce. Game meat can hold its own against strong flavours such as tomato and curry. Best served traditionally with pap, marog and a powerful shiraz.
