This delicious dish takes time to unlock this cut's special qualities.
- Slow-cooked veal shanks in shiraz
- 50g butter
- 5 tbsp extra virgin olive oil
- 2 carrots, peeled and cut into 2cm rounds
- 1 celery heart, chopped into chunks
- 2 onions, peeled and cut into chunks
- 2 garlic cloves, peeled
- 2 large veal shanks
- 2 bay leaves
- 3 cloves
- 1 cinnamon quill
- 2 bottles full-bodied shiraz
- Salt and pepper
Place the butter and olive oil in a large casserole dish and fry the carrots, celery, onions and garlic on medium heat, stirring, for 5-6 minutes.
Add the shanks and keep frying, turning the meat occasionally until well browned. Add a half cup of wine and keep turning until it has evaporated.
Keep adding wine, turning and evaporating for 15 minutes. Add the rest of the wine and the bay leaves, cloves and cinnamon.
Add three good pinches of salt and simmer, with a lid on, for an hour. Remove from the heat, remove the meat carefully from the liquid and mash the vegetables in the sauce using a fork or a ricer. Season the sauce to taste.
Slice the meat from the bones and return the slices to the casserole. Bring to a simmer and serve hot with potato, celeriac or jerusalem artichoke puree.