Shank
Reindeer shanks in red wine with creamy polenta
Reindeer shanks braised slowly in red wine and tomato until they fall apart, spooned over soft polenta.
Instructions
Pat the shanks dry with paper towels and season them generously with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat and brown the shanks deeply on every side, working in batches so the pot stays hot. Set them aside.
Turn the heat down to medium and add the sliced onion and garlic.
Cook them for 5–7 minutes, until soft and fragrant, then pour in the red wine and scrape up everything stuck to the bottom. Let the wine bubble down by half, about 10 minutes.
Nestle the shanks back into the pot.
Add both tins of tomatoes, the stock, bay leaf, thyme and oregano. The liquid should come up over most of the meat, so top it up with a little more stock if it doesn't. Bring it to a slow simmer, cover tightly and braise in a 160°C (325°F) oven for 2 hours.
After the first 2 hours, take the pot out and stir the sauce and onions through.
Cover it again and let it go another 30–45 minutes, on the stove over low heat or back in the oven, until the sauce has thickened and the meat is fork-tender. Taste and season.
Spoon a generous bed of soft polenta onto each plate.
Lay a shank on top, ladle the rich sauce and onions over it and finish with thyme or parsley.
Tips
- Browning the shanks in olive oil with a knob of butter gives a deeper crust.
- Swapping some of the broth for a good beef stock makes a richer sauce.
- Roasted carrots or parsnips alongside add colour and a bit of bite.
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