Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

AT A GLANCE

  • Serves 8 people

  • 80 gm butter
  • 4 Spanish onions, cut into wedges
  • 300 ml Pedro Ximénez sherry
  • 2 tbsp sherry vinegar
  • Juice and thinly peeled rind of 1 orange, blanched
  • 1 tbsp brown sugar
  • 1 tsp wholegrain mustard
  • 2 veal hindquarter shanks (about 1.5kg each)
  •  
  • Creamed parsnips
  • 14 parsnips, peeled, halved, core removed
  • 400 ml pouring cream
  • 100 gm Danish butter, softened
01   Preheat oven to 180C. Melt butter in a saucepan over medium heat, add onion and cook until tender (6-8 minutes). Add Pedro Ximénez, vinegar, orange juice and rind, sugar and mustard, cook to combine (5-10 minutes).
02   Place shanks in a large roasting pan, season to taste, spoon over onion mixture. Reduce oven to 150C and roast shanks, basting occasionally, until very tender and caramelised (3½-4 hours). Cover loosely with foil and set aside to rest (20 minutes). Strain sauce (reserve solids), then skim fat from sauce, return sauce to shanks and keep warm.
03   Meanwhile, for creamed parsnips, steam parsnip in a steamer over boiling water until tender (20-30 minutes). Bring cream to the boil in a saucepan, transfer to a blender with parsnips and butter, blend until smooth, season to taste and serve hot with shanks, with pan juices spooned over.

Topics:

PARSNIPS, SHERRY, DRINK SUGGESTION, ORANGES, MAIN, WINTER, MUSTARD, VEAL, MODERN AUSTRALIAN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

FULL-BODIED BAROSSA SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Jun 2011

Jun 2011

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