Twice-cooked veal shanks

Neil Perry
Twice-cooked veal shanks.
Twice-cooked veal shanks. Photo: William Meppem

Lamb shanks work equally well. 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.