Braised veal shanks

Name: Braised veal shanks
Cook time: 1 h 30 min
Cuisine: British
Ingredients: 100ml vegetable oil; 1 carrot, peeled and roughly chopped; 1 celery stick, peeled and roughly chopped; 1 medium brown onion, peeled and roughly chopped; 1 head garlic, cut in half horizontally; Sea salt; Freshly ground white pepper; 400ml white wine; 100g flour, browned in the oven; 4 x 400g veal shanks, French trimmed; 2 bay leaves; 1 sprig thyme; 1 tsp white peppercorns; 2 litres beef stock; Vegetable garnish; 1 zucchini, diced and blanched; 1 carrot, peeled, diced and blanched; 1 celery stick, diced and blanched; 1 cup peas, blanched

Jeremy and Jane Strode

October 19, 2011

Time:1-2 hours

This dish can also be made with the veal pieces Italians use for osso buco but I love this cut for its presentation and the lovely chunk of meat that just falls off the bone.

Ingredients

100ml vegetable oil
1 carrot, peeled and roughly chopped
1 celery stick, peeled and roughly chopped
1 medium brown onion, peeled and roughly chopped
1 head garlic, cut in half horizontally
Sea salt
Freshly ground white pepper
400ml white wine
100g flour, browned in the oven
4 x 400g veal shanks, French trimmed
2 bay leaves
1 sprig thyme
1 tsp white peppercorns
2 litres beef stock
Vegetable garnish
1 zucchini, diced and blanched
1 carrot, peeled, diced and blanched
1 celery stick, diced and blanched
1 cup peas, blanched

Method

Heat 50ml of oil in a heavy-based saucepan and brown the carrot, celery, onion and garlic. Season with salt and pepper. Add white wine and reduce by three-quarters. In a separate pan, heat remaining oil and brown shanks evenly on all sides. Add flour to vegetables and stir to combine. Add shanks and remaining ingredients (except vegetable garnish) and bring to the boil. Skim surface, reduce heat to a simmer and cook uncovered until meat is almost falling off the shanks, about 1 1/2 hours (make sure meat remains submerged). Remove shanks and pass sauce through a strainer. Place in bowls, cover with hot sauce, and garnish with re-heated vegetable garnish.

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