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Twice-cooked veal shanks

Neil Perry
Neil Perry

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Twice-cooked veal shanks.
Twice-cooked veal shanks.William Meppem

Lamb shanks work equally well. Add creamy potatoes or wet polenta for the perfect winter dinner.

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Ingredients

  • plain flour, for dusting

  • 8 veal shanks

  • 1/4 cup olive oil

  • 1 medium brown onion, peeled, roughly chopped

  • 3 carrots, peeled, roughly chopped

  • 4 celery stalks, roughly chopped

  • sea salt and freshly ground black pepper

  • 2/3 cup cabernet merlot

  • 8 cups veal stock

  • 6 cloves garlic, peeled

  • 4 bay leaves

  • 4 sprigs fresh thyme

  •  

Method

  1. Preheat oven to 200°C. Lightly flour shanks then, in a heavy-based pan over high heat, seal shanks in olive oil.

    Remove shanks once golden and set aside. In the same pan, sauté onion, carrots and celery with a pinch of salt for a few minutes or until browned. Deglaze pan with wine, and simmer for 1 minute. Add stock, garlic, herbs and shanks to pan and bring to a simmer.

    Cover the pan and place in oven for about 2 hours, turning halfway through until meat is beginning to fall off the bone.

    Remove from oven. Check seasoning, and serve with fresh green vegetables - peas, beans, broccolini or zucchini - blanched and finished with extra virgin oil, lemon and salt.

     

     

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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