Ingredients
- 2 large veal shanks, trimmed of external fat
- 1 onion, peeled and quartered
- 1 carrot, peeled and roughly chopped
- 1 stick celery, roughly chopped
- 200g button mushrooms
- 2 onions, peeled and finely chopped
- 4 cloves garlic, peeled and cut into chunks
- 50g butter
- 150ml cream
- 1/2 cup breadcrumbs
- 100g grated parmesan
- Big handful fresh sage leaves
- Salt and pepper
Method
Place the veal shanks in a stockpot with the onion, carrot and celery. Cover with water and bring to the boil. Turn down to a simmer and keep simmering for 90-120 minutes until the meat is tender. Remove from the heat and cool the shanks in the liquid. Once cooled, drain liquid into a saucepan, removing any fat on the surface, and discard vegetables. Turn the heat to high and reduce the liquid to about 400ml. Remove meat from shanks and cut into bite-sized pieces. Fry mushrooms, onion, garlic in the butter until they have softened. Add the reduced stock and cream and simmer for 2 minutes. Pour the mushroom mixture into an oven dish, with the meat scattered evenly throughout. Sprinkle the breadcrumbs, parmesan and sage on top and bake at 170C for an hour.
