COOK 2hrs 20mins
4 (2kg) veal shanks
1/4 cup (35g) plain flour, seasoned
1/4 cup (60ml) olive oil
1 carrot, diced
1 onion, diced
1 fennel bulb, diced
3 garlic cloves
2 fresh bay leaves
4 thyme sprigs
1 tbsp smoked paprika
2 tbsp tomato paste
2/3 cup (165ml) dry white wine
4 cups (1L) chicken stock
2 x 400g cans chopped tomatoes
2 tbsp baby capers, rinsed, drained
1/3 cup chopped flat leaf parsley
4 slices crusty bread, to serve
1/2 cup finely chopped flat leaf parsley
1/4 cup (60ml) extra virgin olive oil
grated rind and juice of 1 lemon
1/2 garlic clove, finely chopped
tips- Choose smaller shins, or osso buco, which have a brighter, lighter colour than the larger cut. They make for easier handling and are more tender.
• Take the time to brown the veal evenly and thoroughly. The caramelisation will meld into the sauce as it cooks and add depth to the finished dish.
• Polenta is the traditional accompaniment but I sometimes like to stir in a drained can of cannellini beans at the end instead.
1 Preheat oven to 180C or 160C fan. Dust veal shanks in flour, shaking off any excess.
2 Heat half of oil in a large flameproof casserole pan on high. Cook veal, turning, for 8-10 mins, until browned on all sides. Remove from pan. Wipe out pan and heat remaining oil on medium. Add carrot, onion, fennel, garlic, bay leaves and thyme, and cook, stirring, for 5 mins, until starting to brown. Reduce heat to low. Add paprika and cook for 1 min, until fragrant. Stir in tomato paste then return veal to pan. Pour in wine and cook for 5 mins, until reduced by half. Add stock, tomato and capers, increase heat to high and bring to boil. Cover with a lid and bake for 2 hrs, until veal is very tender.
3 Meanwhile, combine gremolata ingredients in a small bowl. Season to taste and set aside.
4 Remove veal from oven and stir through gremolata. Scatter over parsley and serve with crusty bread.
1 garlic bulb, cloves separated
100ml extra virgin olive oil
800g baby potatoes
1 tbsp chopped rosemary
4 French-trimmed veal cutlets
2 bunches asparagus, trimmed, stalks peeled
4 king brown or flat mushrooms, trimmed, halved lengthways
2 tbsp vincotto, aged balsamic vinegar or balsamic glaze
Tip- Vincotto is made by cooking the juice of wine grapes until it is reduced to a thick syrup. It’s available from delis, or substitute aged balsamic vinegar or balsamic glaze.
1 Preheat a barbecue on medium. Place garlic cloves in centre of a square of foil. Drizzle with 1 tbsp of oil and enclose to form a parcel. Cook on barbecue grill plate for 30 mins, until soft.
2 Cook potatoes in a pan of salted boiling water for 15-20 mins, until tender. Drain.
3 Meanwhile, combine rosemary and 1/4 cup of remaining oil in a small bowl. Set aside.
4 Brush veal cutlets with 2 tsp of remaining oil, then season. Drizzle asparagus and mushroom with remaining oil and season.
5 Cook cutlets on grill plate for 4 mins each side for medium-rare, or until cooked to your liking. Remove from heat and brush with rosemary oil.
6 Cook asparagus and mushroom on grill plate for 2 mins each side, until lightly browned and tender. Remove from heat and brush with rosemary oil. Cut asparagus in half.
7 Arrange vegetables and garlic on a platter and drizzle with vincotto and remaining rosemary oil. Place veal cutlets alongside vegetables and serve with potatoes.