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Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Full-bodied Barossa shiraz.

Featured in

Jun 2011

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