Shank
Reindeer shank and root vegetable stew
Shanks browned and simmered for hours with roots and two kinds of peppercorn into a clear, aromatic broth, with sliced reindeer warmed through at the end.
Instructions
Season the shanks generously with salt.
Heat the olive oil in a large stockpot over medium-high heat and sear them on all sides until deeply browned, then lift them out. Soften the onions, carrots, parsnips and celery in the same pot for 8 minutes, pour in the white wine, scrape up the browned bits and let it reduce by half.
Return the shanks to the pot with the cold water, both kinds of peppercorn, the bay leaves and the rest of the salt.
Bring it slowly up to a gentle boil, then drop the heat straight to a low simmer. Cover and leave it 3 to 4 hours, until the meat falls off the bone, skimming the foam during the first hour.
Take the pot off the heat and strain the liquid through a fine sieve into a clean pot, pressing the solids to get every drop out.
Bring the strained broth back to a gentle simmer and taste for salt. Stir in the sliced reindeer and give it only 5–10 minutes to heat through; if it boils, it toughens. Serve hot, with fresh herbs if you have them.
Tips
- Roasting the carrots, parsnips and celery separately until caramelised, then adding them at the end, gives you both a clear broth and sweet vegetables.
- A splash of cognac or sherry off the heat at the very end brightens the whole pot.
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