Braised Caribou Shanks with Root Vegetables
Caribou Recipe
1Setup & Prepare
About This Recipe
Long, slow braising transforms tough caribou shanks into incredibly tender meat with deep, complex flavors. Root vegetables traditional to northern regions add sweetness and substance to this hearty winter dish.
Cultural Context
This preparation adapts European braising techniques to Arctic game, creating tender, fall-off-the-bone meat with rich sauce. The method gained popularity in northern Canada as Indigenous cooks incorporated French culinary traditions while maintaining their cultural ingredients and flavors.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pat shanks dry and season generously with salt and pepper. Preheat oven to 325°F.
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Browning: Heat oil in large Dutch oven over medium-high heat. Brown shanks on all sides, about 12 minutes total. Remove and set aside.
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Aromatics: Add onions to pot and cook until softened, 5 minutes. Add garlic and tomato paste, cook 2 minutes.
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Deglazing: Pour in wine, scraping up browned bits from bottom of pot.
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Braising: Return shanks to pot. Add stock, bay leaves, and thyme. Liquid should come halfway up shanks.
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Oven Cooking: Cover and transfer to oven. Braise for 2 hours, turning shanks once.
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Vegetables: Add carrots, parsnips, and turnips. Continue braising 90 minutes until meat is fall-apart tender.
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Finishing: Remove shanks and vegetables. Skim fat from sauce and reduce if desired. Serve shanks with vegetables and sauce.
4Chef's Notes & Pairings
Chef's Notes
- Don't rush the browning step - it builds flavor
- Shanks should be fork-tender when done
- Save any leftover sauce for other dishes
- This dish improves when made a day ahead
Wine Pairing
Full-bodied Côtes du Rhône or Syrah complements the rich braised meat and earthy vegetables.
Nutrition Facts
Per serving: 485 calories, 52g protein, 22g fat, 18g carbohydrates. Excellent source of iron, collagen, and B-vitamins.
