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1
Cut the carrots, celery and leeks into 1cm dice and roughly chop the garlic.
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2
Season the shanks with salt and pepper and fry in a frying pan to give them even colour all over.
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3
Place the shanks in an oven-proof dish that has a lid, fry all the diced vegetables in the pan you have used for the venison until coloured, then add the tomato puree and cook for another 5-8 mins then add the stock and sage.
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4
Cover the shanks with the stock and diced vegetables.
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5
Bring to the boil then cook in the oven at 160C for 1 1/2-2 hours or until meat is tender.
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6
Larger shanks could take slightly longer.
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7
Remove the shanks from the cooking liquid and keep warm and covered so they do not dry out.
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8
Decant the stock into saucepan, passing it through a fine strainer to remove diced vegetables keep them warm with the shanks.
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9
Bring the stock to the boil, stir in the mustard and reduce by half.
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10
Drop the baby beetroots into cold water and bring to the boil until cooked then refresh and peel.
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11
Saute the chestnuts in 15g of butter to warm through.
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12
Reheat the baby beetroots by plunging into boiling water then drain and toss in 10g melted butter.
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13
Place the shanks in a serving dish and cover with hot sauce, then garnish with vegetables, baby beetroots and chestnuts.
