Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

Name: Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips
Total time: 4 h 30 min
Yield: Serves 8
Ingredients: 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); 14 parsnips, peeled, halved, core removed; 400 ml pouring cream; 100 gm Danish butter, softened

Australian Gourmet Traveller recipe for Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

May 26, 2011 2:49am

By Lisa Featherby

Serves 8
30 mins preparation
4 hrs cooking plus resting

Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

Ingredients

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

Method

Main

1
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).
2
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.
3
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.