Ever want that perfect recipe for braised chital shanks? Here it is. You can also use lamb shanks to make this tasty recipe.
Braised Chital Shanks
-
- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 4 chital shanks
- 3 bottles of Monteiths doppel bock, dark ale
- 2 tbsp olive oil
- ½ kg Roma tomatoes, roughly chopped
- 4 large cloves garlic, crushed
- 20 shallot onions, peeled
- 2 carrots, diced
- 2 bulbs garlic, crushed
- 4 celery sticks, finely sliced
- ¼ cup fresh parsley, rosemary, oregano and basil finely chopped
- 1 tbsp salt
- 1 tbsp promite
- 1 cup plain flour
- 1 chilli finely chopped
- 2 stalks of garlic chives finely diced
Instructions
- Pre heat oven to 120 degrees.
- Dust chital shanks in flour.
- Heat olive oil in heat resistant casserole dish over medium heat and sear shanks until brown. Transfer to a plate.
- Add garlic, shallot onions, carrot, garlic chives and celery to dish and cook over medium heat for 5 minutes.
- Place chital shanks on top of vegetables in the casserole dish.
- Pour the beer over the shanks.
- Add tomatoes, shallot onions, chilli, salt, and promite and stir to combine.
- Cover and cook in preheated oven for 3 hours.
- Remove the lid from the dish and cook on 180 until the stock reduces to half and thickens, stirring frequently.
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