Shank
Braised reindeer shank with root vegetables
Shanks browned hard, then left in a low oven with red wine and stock until the meat slides off the bone. The root vegetables go in at the end so they keep their shape.
Instructions
Heat the oven to 150°C (300°F).
Season the shanks with salt, pepper and the crushed garlic, and let them stand at room temperature for 15 minutes.
Brown them in olive oil over high heat on all sides, then move them to a deep oven dish or Dutch oven.
Deglaze the pan with the red wine, scraping up the browned bits, and pour it over the meat.
Add the stock, rosemary, bay leaves and juniper, and cover tightly with a lid or foil.
Braise for 3½ to 4 hours, turning the shanks once halfway, until the meat falls off the bone.
Add the root vegetables for the last hour, pushing them half into the liquid.
Take the lid off for the final 15 minutes so the braising liquid reduces a little.
Serve hot, each shank with a spoonful of root vegetables and the reduced broth poured over.
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