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Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

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

By Lisa Featherby
  • Serves 8
  • 30 mins preparation
  • 4 hrs cooking plus resting
Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips
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.

Notes

Drink Suggestion: Full-bodied Barossa shiraz. Drink suggestion by Max Allen