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Ingredients
- 100ml vegetable oil
- 1 carrot, peeled and roughly chopped
- 1 celery stick, peeled and roughly chopped
- 1 medium brown onion, peeled and roughly chopped
- 1 head garlic, cut in half horizontally
- Sea salt
- Freshly ground white pepper
- 400ml white wine
- 100g flour, browned in the oven
- 4 x 400g veal shanks, French trimmed
- 2 bay leaves
- 1 sprig thyme
- 1 tsp white peppercorns
- 2 litres beef stock
- Vegetable garnish
- 1 zucchini, diced and blanched
- 1 carrot, peeled, diced and blanched
- 1 celery stick, diced and blanched
- 1 cup peas, blanched
Method
Heat 50ml of oil in a heavy-based saucepan and brown the carrot, celery, onion and garlic. Season with salt and pepper. Add white wine and reduce by three-quarters. In a separate pan, heat remaining oil and brown shanks evenly on all sides. Add flour to vegetables and stir to combine. Add shanks and remaining ingredients (except vegetable garnish) and bring to the boil. Skim surface, reduce heat to a simmer and cook uncovered until meat is almost falling off the shanks, about 1 1/2 hours (make sure meat remains submerged). Remove shanks and pass sauce through a strainer. Place in bowls, cover with hot sauce, and garnish with re-heated vegetable garnish.
