Twice-cooked veal shanks

Name: Twice-cooked veal shanks
Cook time: 2 h 30 min
Yield: 4
Ingredients: 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; 

Neil Perry

June 17, 2013

Time:2 hours +Serves:4

Lamb shanks work equally well. Add creamy potatoes or wet polenta for the perfect winter dinner.

Ingredients

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

Method

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.