Photo: Marco Del Grande
Have your say
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.
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.