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Braised Reindeer Osso Buco in Red Wine
Braised Reindeer Osso Buco in Red Wine
Course: AperitivesCuisine: InternationalDifficulty: EasyServings
12-13
servingsCalories
113
kcalThis refined Northern adaptation of the Italian classic embraces the deep, marrow-rich flavor of reindeer shank, slow-braised in red wine, herbs, and aromatic vegetables. Ideal for a luxury winter menu, the dish features Pokka’s bone-in osso buco cut — a specialty prized for its tenderness and dramatic plating impact. Serve with creamy polenta, herb mash, or saffron barley for a globally appealing entrée.
Ingredients
800g Pokka Reindeer Osso Buco
2 tbsp olive oil
2 medium carrots, diced
2 celery stalks, diced
1 large yellow onion, finely chopped
4 garlic cloves, crushed
2 tbsp tomato paste
400 ml (1⅔ cups) red wine (full-bodied, dry)
400g (14 oz) crushed tomatoes
500 ml (2 cups) beef or reindeer stock
2 sprigs fresh rosemary
3 sprigs thyme
2 bay leaves
Zest of 1 lemon
Salt & freshly cracked black pepper
Handful of fresh flat-leaf parsley, to garnish
Directions
- Sear the meat
Pat the osso buco dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil in a heavy-bottomed casserole or Dutch oven over medium-high heat. Sear the meat in batches until browned (approx. 3 min per side). Remove and set aside. - Build the soffritto
In the same pot, lower the heat to medium. Add the carrots, celery, and onion. Sauté until softened and lightly golden, about 10 minutes. Add garlic and tomato paste. Stir for another 2 minutes. - Deglaze & simmer
Pour in the red wine. Scrape the bottom of the pot to release any browned bits. Let it reduce by half, about 5 minutes. Add crushed tomatoes, stock, rosemary, thyme, bay leaves, and lemon zest. - Braise
Return the seared osso buco to the pot. Ensure the meat is mostly submerged. Bring to a gentle simmer, cover with a lid, and transfer to a 160°C (320°F) oven. Braise for 2.5–3 hours, or until the meat is fork-tender and nearly falling off the bone. - Final touches
Remove herbs. Adjust seasoning to taste. If the sauce needs thickening, reduce on the stovetop uncovered for 10–15 minutes. Serve hot, garnished with parsley.
Nutritional Information (per 100 g)
- – Calories: 113 kcal
– Total Fat: 4.3 g
– Saturated Fat: 1.1 g
– Carbohydrates: 6.7 g
– Sugars: 1.9 g
– Fiber: 1.2 g
– Protein: 11.2 g
– Sodium: 310 mg
– Key Vitamins and Minerals: B12, B6, A, Iron, Zinc
