Lamb shanks work equally well in this recipe. Add creamy potatoes or wet polenta for the perfect winter dinner.
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
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.
1 large kohlrabi, cubed
1 small brown onion, finely diced
2 cloves garlic, cut in half
2 tbsp unsalted butter
1/4 cup milk, warm
sea salt and freshly cracked black pepper
Serves 4 as a side
Bring a medium pot of salted water to the boil. Add the kohlrabi, onion and garlic. Simmer for 15 minutes or until kohlrabi is tender, then drain well.
Place the warm vegetables, along with the butter and the milk, in a food processor. Process until just combined, adding a little more milk to get the desired consistency. Season to taste.
Return purée to warm pan and heat through as needed.
• Kohlrabi is the most delicious of vegetables. It's not always the easiest to find, but it's well worth hunting out.
• You can also roast kohlrabi in the oven as you would potatoes. Peel and chop, then toss in some olive oil, adding a few sprigs of rosemary, thyme and seasoning. Roast at 200°C for 20-25 minutes or until golden and tender.
SOMETHING TO DRINK
The Margaret River region in Western Australia produces elegant, well-structured cabernet sauvignon that is enhanced by the fleshy darks fruits of merlot. Pour a glass of Woodlands Cabernet Merlot 2010 ($24) to enjoy with the twice-cooked veal shanks.
For more Neil Perry recipes, go to goodfood.com.au
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.