Shank
Reindeer shanks with caramelised onion gravy
Three onions cooked down to mahogany, floured shanks seared and braised in red wine, and the strained liquid thickened into a proper gravy.
Instructions
Melt the butter in a large, heavy Dutch oven over medium-low heat and add the sliced onions.
Cook them slowly for 30–40 minutes, stirring now and then, until they're deep mahogany. Scoop them out and leave the fond in the pot.
Pat the shanks dry, season them generously and dredge them lightly in the flour.
Sear them in batches in a separate hot skillet until browned on all sides, then set them aside.
Pour the red wine into the Dutch oven and scrape up everything stuck to the bottom.
Bring it to a simmer and reduce it for about 10 minutes, then return the shanks with the caramelised onions, stock, thyme and bay leaves. The liquid should cover most of the meat. Bring it to a gentle simmer, cover tightly and braise at 160°C (325°F) for 2 to 2½ hours, until the meat falls off the bone.
Take the pot out and strain the liquid into a clean saucepan, discarding the onions and herbs, then skim off the fat.
Whisk the remaining 2 tablespoons of flour into about half a cup of cold stock and pour it into the simmering liquid, whisking, until the gravy thickens as you like it. Taste, season, and serve the shanks with the gravy, creamy mash and roasted roots.
Tips
- Let the red wine reduce properly before the stock goes in. It's the difference between deep and sour.
- A spoonful of demi-glace or a little more reduced wine will thicken and darken the gravy further.
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