Cubed meat / stew
Reindeer shank stew with potatoes and carrots
A plain, satisfying shank stew: meat browned, simmered with carrots and peppercorns, potatoes added late so they hold together.
Instructions
Pat the shank pieces dry and season them generously with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat and sear the meat in batches until well browned on all sides, then lift it out.
Turn the heat to medium and add the chopped onion.
Cook it 5–7 minutes, until soft, then add the sliced carrots and give them another 5 minutes, stirring now and then.
Return the meat to the pot and pour in the stock until it's mostly covered.
Add the bay leaf and peppercorns, bring it to a boil, then drop the heat straight to low, cover and simmer 45 minutes.
Add the quartered potatoes.
Simmer covered for another 20–25 minutes, until the potatoes are fork-tender and the liquid has thickened a little. Taste and season.
Serve it hot, in deep bowls.
A scattering of parsley or a spoonful of sour cream on top finishes it.
Tips
- Searing the meat in olive oil with a knob of butter gives a richer crust.
- If your stock is thin, a splash of Pinot Noir during the simmer will deepen it.
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