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Nordic Braised Reindeer Shank with Root Vegetables
Nordic Braised Reindeer Shank with Root Vegetables
Course: AperitivesCuisine: InternationalDifficulty: EasyServings
4
servingsCalories
152
kcalIngredients
- Meat & Marinade
4 Pokka – Reindeer shanks with bone (approx. 1.5–1.8 kg)
2 tbsp olive oil (30 ml)
2 tsp salt (10 g)
1 tsp black pepper (5 g)
2 garlic cloves, minced
2 sprigs fresh rosemary
2 bay leaves
1 tsp juniper berries, crushed (optional)
- Vegetables & Braise
3 carrots, peeled and cubed – 250g
2 parsnips, peeled and cubed – 200g
1 small rutabaga/swede, cubed – 300g
1 onion, quartered
750 ml beef or game stock (3¼ cups)
200 ml dry red wine (¾ cup + 1 tbsp)
Reindeer Roast Directions
- Preheat oven to 150°C (300°F).
- Season the shanks with salt, pepper, and crushed garlic. Let sit at room temperature for 15 minutes.
- Sear the shanks in olive oil over high heat until browned on all sides. Transfer to a deep oven dish or Dutch oven.
- Deglaze the pan with red wine. Scrape up any browned bits, then pour into the dish with the meat.
- Add stock, herbs, bay leaves, and juniper. Cover tightly with a lid or foil.
- Braise in oven for 3.5–4 hours until meat is fall-off-the-bone tender. Turn shanks halfway.
- Add vegetables in the last hour of cooking. Ensure they are submerged halfway in the liquid.
- Finish uncovered for the final 15 minutes to reduce the braising liquid slightly.
- Serve hot, plated with a portion of root vegetables and a drizzle of the reduced broth.
Nutritional Information (per 100 g)
- – Calories: 152 kcal
– Total Fat: 6.1 g
– Saturated Fat: 2.2 g
– Carbohydrates: 4.5 g
– Sugars: 2.1 g
– Fiber: 1.3 g
– Protein: 19.8 g
– Sodium: 218 mg
– Key Vitamins and Minerals: B12, B6, Iron, Zinc
