Shank
Reindeer shank braised with parsnip and beetroot
Shanks browned and braised low with parsnips and beets until the meat slips off the bone and the liquid turns deep and sweet.
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 sear them on all sides until deeply browned, in batches if the pot is crowded. Lift them out.
Turn the heat to medium and soften the chopped onion for 5–7 minutes.
Add the parsnips and beets and cook another 5 minutes, stirring now and then. Settle the shanks back in a single layer, pour in the stock until everything is mostly covered and add the bay leaves.
Bring the liquid to a gentle simmer, cover tightly and move the pot to a 160°C (325°F) oven.
Braise 3 to 4 hours, until the meat falls off the bone and the vegetables are soft and deeply flavoured. Taste the liquid and adjust the seasoning.
Let the shanks rest 15 minutes before you serve them.
Spoon the braising liquid and the root vegetables over the meat and finish with thyme sprigs.
Tips
- A splash of red wine in the pot after searing, before the stock, adds another dimension.
- Reduce the braising liquid separately into a gravy if you're serving this over mash or polenta.
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