- 80 gm butter
- 4 Spanish onions, cut into wedges
- 300 ml Pedro Ximénez sherry
- 2 tbsp sherry vinegar
- 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
- 1Preheat 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).
- 2Place 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.
- 3Meanwhile, 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.
Drink Suggestion: Full-bodied Barossa shiraz. Drink suggestion by Max Allen