These twice-cooked shanks can use veal or lamb shanks says its creator, Neil Perry of Rockpool, Spice Temple, The Waiting Room and Qantas. Ask the butcher to trim the fat and prepare them for the perfect winter meal.
Neil suggests using creamy potatoes or polenta as an accompaniment with greens such as peas, beans, broccolini or zucchini. The greens should be blanched and finished with extra virgin olive oil, lemon and a pinch of salt.
Serves 4
Ingredients
plain flour for dusting
8 veal (or lamb) shanks
¼ cup olive oil
1 medium brown onion, roughly chopped
3 carrots peeled, roughly chopped
4 celery stalks, roughly chopped
sea salt
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
1. Preheat oven to 200 degrees C. Lightly flour shanks. In a heavy-based pan over high heat, seal shanks in olive oil.
2. 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.
3. Deglaze pan with wine and simmer for 1 minute.
4. Add stock, garlic, herbs and shanks to pan and bring to a simmer.
5. Cover the pan and place in the over for about 2 hours, turning halfway through. The meat should begin to fall off the bone when it’s ready.
6. Remove from the oven. Check seasoning. Serve.
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