Reindeer osso buco braised in red wine

Instructions

1. 1

   Pat the osso buco dry with paper towels and season both sides generously with salt and pepper.

2. 2

   Heat the olive oil in a heavy casserole over medium-high heat and brown the pieces in batches, about 3 minutes a side. Lift them out and set them aside.

3. 3

   Turn the heat down to medium and add the carrots, celery and onion to the same pot.

4. 4

   Cook them down for about 10 minutes, until soft and just turning golden, then stir in the garlic and tomato paste and give it another 2 minutes.

5. 5

   Pour in the red wine and scrape the bottom of the pot clean.

6. 6

   Let it reduce by half, around 5 minutes, then add the crushed tomatoes, stock, rosemary, thyme, bay leaves and lemon zest.

7. 7

   Settle the shanks back into the pot so the liquid comes up over most of the meat.

8. 8

   Bring it to a bare simmer, put the lid on and move it to a 160°C (320°F) oven. Braise for 2½ to 3 hours, until the meat is fork-tender and pulling away from the bone.

9. 9

   Fish out the herb stems and taste for salt.

10. 10

    If the sauce needs tightening, reduce it uncovered on the stove for 10–15 minutes. Serve hot, with parsley scattered over.