Twice-cooked veal shanks with mushrooms and sage

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Twice-cooked veal shanks with mushrooms and sage
Photo: Marco Del Grande

Ingredients

  • 2 large veal shanks, trimmed of external fat
  • 1 onion, peeled and quartered
  • 1 carrot, peeled and roughly chopped
  • 1 stick celery, roughly chopped
  • 200g button mushrooms
  • 2 onions, peeled and finely chopped
  • 4 cloves garlic, peeled and cut into chunks
  • 50g butter
  • 150ml cream
  • 1/2 cup breadcrumbs
  • 100g grated parmesan
  • Big handful fresh sage leaves
  • Salt and pepper

Method

Place the veal shanks in a stockpot with the onion, carrot and celery. Cover with water and bring to the boil. Turn down to a simmer and keep simmering for 90-120 minutes until the meat is tender. Remove from the heat and cool the shanks in the liquid. Once cooled, drain liquid into a saucepan, removing any fat on the surface, and discard vegetables. Turn the heat to high and reduce the liquid to about 400ml. Remove meat from shanks and cut into bite-sized pieces. Fry mushrooms, onion, garlic in the butter until they have softened. Add the reduced stock and cream and simmer for 2 minutes. Pour the mushroom mixture into an oven dish, with the meat scattered evenly throughout. Sprinkle the breadcrumbs, parmesan and sage on top and bake at 170C for an hour.

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  • Cuisine - French
  • Course - Main-course

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