Caramelised veal shanks with puréed parsnip

Caramelised veal shanks with puréed parsnip

Jarret de veau caramélisé et sa purée de panais

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

This wonderfully hearty dish will wow your guests, yet is so simple to prepare and cook. You basically just place the shanks, vegetables and stock in a pan, then cover it and gently cook it for a few hours. The result is super-tender soft meat falling off the bone, served with a lovely reduced jus. I like to serve parsnip purée with this dish, as it has a natural sweetness and is light — not too starchy.

Ingredients

Quantity Ingredient
60ml olive oil
2 veal hindquarter shanks, about 1.5 kg each
3 carrots, sliced
2 onions, sliced into rings
2 garlic cloves, smashed
125ml red wine vinegar
145g orange blossom honey
500ml chicken stock
2 thyme sprigs

Parsnip purée

Quantity Ingredient
12 parsnips, peeled and halved, cores removed
400ml pouring cream
100g butter, softened

Method

  1. Preheat the oven to 160˚C. In a large flameproof casserole dish or ovenproof frying pan, heat the olive oil over high heat. Brown the shanks on all sides, then remove from the pan.
  2. Now add the carrot, onion and garlic to the pan and sauté for 4 minutes. Stir in the vinegar.
  3. Return the shanks to the pan, then add the honey, stock and thyme. Season well with sea salt and freshly cracked black pepper. Place a lid on the pan, transfer to the oven and roast for 2½ hours.
  4. Meanwhile, prepare the parsnip purée. Steam the parsnip in a steamer set over a saucepan of boiling water for 30 minutes. When the parsnip is nearly done, bring the cream to the boil in a saucepan, then transfer to a blender. Add the butter and steamed parsnip and blend until smooth. Keep the purée warm.
  5. Remove the shanks to a large platter, reserving the cooking juices. Cover the shanks with foil and leave to rest while finishing the sauce.
  6. Strain the reserved cooking juices into a small saucepan. Place over medium–high heat and leave to reduce for about 10 minutes, or until thickened into a sauce.
  7. Drizzle the reduced sauce over the veal shanks and serve with the parsnip purée.
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