Shank
Reindeer shank stew with red wine and dark beer
Shanks and winter vegetables browned hard, then braised in red wine and stout until the meat gives way and the liquid turns glossy.
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat. Season the shanks generously and sear them in batches until deeply browned on all sides, then lift them out. Turn the heat down and cook the onion, carrots, celery, leek and parsnip 8–10 minutes, until they soften and begin to caramelise, then set them aside too.
Pour in the red wine and beer and let them bubble down by half, scraping the pot clean. Return the shanks and vegetables with the stock, bay leaves, thyme and peppercorns. Bring it to a gentle simmer, cover, and braise on low heat or in a 160°C (325°F) oven for 3 to 3½ hours, until the meat falls off the bone. Taste and season before serving.
Tips
- A cup of cremini mushrooms, sautéed separately and stirred in at the end, adds depth without muddying the sauce.
- It holds for three days in the fridge. Reheat it gently and loosen it with a splash of stock if it's tightened up.
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