Venison Shank with Beet Vegetables

48 hours before eating, coarsely chop the culinary herbs and garlic for marinating, stir in sugar, salt and pepper and rub into the venison shanks. Place in a baking dish with the lid on and refrigerate for 24 hours.

One day before eating, rinse, peel and clean the roasted vegetables, then cut them into coarse pieces. Strip the culinary herbs from the venison shanks and sear the shanks in a very large saucepan in the lard until golden brown on all sides. Add the marinating herbs to the meat, then the roasted vegetables, sauté everything together briefly, season a little with salt and season with pepper. Put a tightly closing, heavy lid so that no steam can escape, and put the cooking pot in the oven at 70 °C for at least 7 hours, 8 to 10 hours are also no problem at this heat.

On the day of the meal, rinse and clean all the vegetables, including the beet, and cut them into small cubes. Sauté the beet in a little bit of oil and cook it in a closed pot for 20 minutes at low temperature, then stir the rest of the vegetables with it, pour in the strained tomatoes, season with salt, season with pepper and after another half hour the whole thing is cooked. Season to taste with vinegar, salt and freshly ground pepper.

During this time you can already prepare the sauce: Remove the meat from the bones. Put the bones back into the cooking pot with the roasted vegetables, add the

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