Braised Reindeer Shank with Tomato Concassé, Tarragon Jus, and Pan-Fried Root Vegetables

4-6 servings

Ingredients:

Braised Reindeer Shank:

• 4 reindeer shanks

• 4 garlic cloves

• 4 shallots

• Neutral oil for frying

• 6 dl / 2.54 cups good beef, game, or reindeer broth

• 6 dl / 2.54 cups red wine

• 6 large tomatoes

• Cornstarch for thickening (optional)

• A small handful of fresh tarragon

Oven-Baked/Fried Root Vegetables:

• 2 Parsnips

• 2 slices of rutabaga

• 4 carrots

• 12 Pearl onions

• 2 golden beets

• 0.5 dl / 0.21 cups olive oil

• 50 g / 1.76 oz butter

• Salt

Instructions:

Braised Reindeer Shank:

1. Rinse and pat dry the shanks. Coarsely chop garlic and shallots and brown them in oil.

2. Add the shanks and pour in the broth and wine.

3. Bring water to a boil, make a small cut in the tomato skin, blanch the tomatoes, let them cool a bit, remove the pulp, and add it to the pot.

4. Preheat the oven to 140°C / 284°F.

5. Bring to a boil, cover, and place the pot in the oven for 4 hours until the meat is tender and easily comes off the bone.

6. Carefully lift the shanks out, reduce the liquid to about 2 dl / 0.85 cups.

7. Thicken with cornstarch if the consistency is too thin.

8. Return the shanks to the pot and keep warm until serving.

Oven-Baked/Fried Root Vegetables:

1. Peel and cut vegetables into even-sized pieces.

2. Place them in the pan, toss with olive oil, sprinkle with salt, add butter, and sauté the vegetables until golden and tender.

3. Place the shanks into the pan with the vegetables.

4. Cut blanched tomatoes into small pieces.

5. Make tomato concassé by chopping tarragon and mixing it with tomatoes, add the concassé to the reduced liquid.

6. Pour the sauce over the shanks and serve.