Pot roasted veal shanks recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 4

To make sure your shanks really are veal, buy them from a butcher who specialises in European cuts; and take the extra precaution of ordering a few days ahead to make sure you don’t miss out.

Ingredients

1 lemon
4 veal shanks
Olive oil for cooking
Freshly ground black pepper
2 garlic cloves, crushed
1 onion, finely diced
1 carrot, finely diced
1 small turnip, finely diced
1 small swede, finely diced
1 celery stick, finely diced
2 tbsp plain flour
250 ml (1 cup) red wine
1 tbsp tomato paste
Salt
1 bouquet garni of bay leaf, thyme and parsley
Chopped parsley

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Preparation

Cut lemon into quarters. Rub each shank with a quarter of lemon and then roll in oil with the addition of black pepper and garlic. Set aside to marinate overnight.

Heat a heavy-based saucepan over a medium heat, add a dash of olive oil and brown the shanks all over. Remove shanks from the pan. Add the vegetables and cook until soft, stirring often, about 10 minutes. Sprinkle with flour, stir, lower heat and allow to cook for 2 minutes.

Increase heat; add wine and stir vigorously to remove any sediment from the base of the pan. Simmer for 3–4 minutes. Add tomato paste and a pinch of salt. Place the shanks back in the pan and add enough water to just cover.

Add the bouquet garni and bring the liquid to the boil. Remove the scum as it rises to the surface. Lower heat; cover with a lid and cook for 1 hour. Every 15 minutes, turn the shanks to allow even cooking.

When tender, check seasoning and add chopped parsley.

Serve with mashed potatoes.

If you enjoyed this Pot roasted veal shanks recipe then browse more Modern Australian recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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