4 veal shanks, trimmed of fat
30 grams plain seasoned flour
1 tbsp olive oil
1 large red onion, peeled and roughly chopped
2 banana shallots, peeled and roughly chopped
3 garlic cloves, finely grated
2 tsp each freshly chopped herbs – rosemary, thyme
80 ml good quality red wine
480 ml chicken stock
2 rounded tbsp freshly chopped flat leaf parsley leaves
1 tsp finely grated lemon zest
Serve with olive oil or garlic and parsley mashed potatoes (recipes below) and seasonal vegetables
- Preheat oven to 180ºC, 355ºF, gas mark 4..
- Put the seasoned flour a large bag, add one lamb shank, shake to coat in the mixture, repeat with remainder. Retain the flour mixture.
- Place the oil into a large saucepan, add the veal shanks – one at a time – and brown all over, put to one side.
- Add the onion and shallots to the saucepan, gently fry until tender, adding the garlic and herbs for the last 30 seconds.
- Sprinkle in the reserved seasoned flour, while stirring constantly, cook for two minutes to cook out the flour flavour.
- Slowly add the wine while stirring then bring to the boil.
- Pour in the stock, return the shanks to the saucepan, stir and return to the boil.
- Cover and place in the centre of a preheated oven for approx. 75 minutes or until tender.
- Remove from the oven and allow to stand for 10 minutes.
- Remove the shanks and put into a roasting tin, cover with foil and lace into a low oven to keep warm.
- Remove fat from the sauce then pass the sauce through a sieve, place casserole onto the hob over a gentle heat, warm through then stir in the chopped parsley and lemon zest, transfer to a gravy boat.
- Serve the veal shanks on a bed of olive oil mash and seasonal vegetables.
Olive Oil Mashed Potatoes
900 grams Maris Piper or other floury potatoes, peeled and cut into chunks
100 ml extra virgin olive oil
Sea salt and white pepper
- Place the potatoes into a large saucepan, cover with cold water, bring up to the boil, add the salt and simmer for 15 minutes or until tender.
- Drain well and return to the saucepan set over a low heat for a few seconds only to remove any excess moisture
- Mash well using a ricer or potato masher, add the olive oil and whisk, season to taste
Garlic and Parsley Mashed Potatoes
1 kg prepared potatoes – peeled, cubed
1 whole garlic bulb
120 ml hot chicken stock
4 tbsp finely chopped fresh parsley
Pinch each sea salt and freshly ground white pepper
60 grams unsalted butter
- Wrap the garlic bulb in foil, roast for about one hour in an oven set to 180ºC (355ºF, gas mark 4), allow to cool then slice around the equator and squeeze out the pulp; transfer to a mortar and pound to a purée, use as much of the garlic as you want in the potatoes.
- Prepare the potatoes, rinse under cold running water, tip into a large saucepan.
- Add sufficient cold water to come 2.5 cm above the potatoes.
- Bring to the boil, add the salt and cook until fork tender; drain through a colander.
- Put the colander on top of the saucepan, cover with a clean kitchen towel and leave to dry off before mashing.
- Put the potatoes through a ricer, add the garlic purée, season lightly, gradually add the stock, while whisking, until fluffy.
- Lastly stir in the parsley, dot with unsalted butter or drizzle with olive oil and serve while hot.