Slow-braised veal shanks
SERVES 2
Preparation 30 minutes
Cooking 4-7 hours
2 large veal shanks (use lamb shanks if veal is unavailable)
1 medium red onion, peeled, chopped
1 stick celery, chopped
2 medium carrots, peeled, chopped
1 large red pepper, chopped
1 glass dry white wine
1 glass red wine
250ml chicken stock
Preheat oven to 140ºC /Gas Mark 1. Heat a large, flameproof casserole dish over a medium flame, add a couple of glugs of olive oil and brown the shanks. Remove from the casserole dish and set aside. Add more oil and fry the vegetables until softened. Add the wine and cook until the alcohol has boiled off. Place the veal shanks back in the dish, on top of the bed of vegetables, and top up with stock so that they are two-thirds covered in liquid. Bring to the boil, cover and place in the oven for 4-7 hours, turning occasionally. Remove the shanks and keep warm. Blitz the vegetables and liquid in a blender until smooth. Sieve this purée into a saucepan and heat over a medium flame until reduced to a sauce consistency. Season to taste. Plate up the shanks, spoon over the sauce and serve.
