Heat oven to 160°C. Pat the Venison Shank dry, season with Fine Sea Salt and Black Pepper (freshly ground), then dust lightly with Plain Flour. Heat Animal Fat in a heavy casserole over medium‑high; brown shanks well on all sides, 10–12 minutes total. Transfer to a plate.
Reduce heat to medium; add 25g Unsalted Butter, Onion (diced), Carrot (diced), Celery (diced), Garlic (sliced), Bay Leaf & Thyme (fresh, sprigs). Cook 6–8 minutes until lightly golden. Stir in the Juniper Berries (lightly crushed) and Tomato Purée; cook 1 minute.
Pour in the Dry Red Wine, scraping up any browned bits; simmer 5 minutes to reduce by about half. Add Stock (game or beef) and (optionally) Orange Zest. Return shanks and any juices; bring to a gentle simmer.
Cover tightly and braise in the oven 2½–3 hours, turning once halfway, until the meat is fork‑tender and nearly falling from the bone. Transfer shanks to a warm plate and tent with foil.
Strain the braising liquid into a clean pan; discard solids. Reduce over medium heat to a sauce that lightly coats a spoon, 8–12 minutes. Whisk in Redcurrant Jelly (if using) and 10g cold Unsalted Butter (cold); season with Fine Sea Salt. Spoon the juniper sauce over the shanks and serve.
Cool leftovers, then refrigerate in an airtight container for up to 3 days.
