We are sure that you will love this inspired recipe by Luke Holder. It’s perfect for the Easter festivities, something for all your family to enjoy.
Recipe courtesy of www.greatbritishchefs.com
Cooking Time: 3 hours 30 minutes
- Large saucepan
- Fine sieve
Braised Veal Shank
- 1 veal shank, French-trimmed (use high-welfare British rose veal)
- 2 large onions
- 4 carrots, peeled and left whole
- 1 head of celery, separated into stalks and peeled. Reserve the leaves and combine with the herbs used to coat the veal
- 1 garlic bulb
- 2 lemons, zest only
- 750ml of white wine
- 1 bunch of thyme
- 2 bay leaves
- 100g of polenta
- 1l water
- 50g of butter
- 100g of Parmesan, grated
- extra virgin olive oil
To finish the sauce
- 150ml of extra virgin olive oil, (best quality)
- 25ml of Chardonnay vinegar
- 60g of truffle mustard
- 1/4 bunch of chervil
- 1/4 bunch of tarragon
- 1/4 bunch of chives
- 1/4 bunch of dill
- 2 sprigs of parsley
- 2 sprigs of thyme, leaves picked
- To begin, braise the veal shank. Very simply season the shank with salt, add to the pan and cover with cold water. Bring to the boil, then drain and discard the water and place the veal shank back into the pan with all the vegetables, lemon zest, the white wine and herbs. Add enough cold water to cover the shank well.
- Bring back to the boil then turn down to a very gentle simmer for 2 hours, or until the meat is just coming away from the bone. Now allow the shank to cool in the liquor. Remove the carrots, onions and celery as these will be served with the shank.
- To cook the polenta, bring the water to a simmer in a large pan and sprinkle in the polenta while whisking. Cook on a gentle heat, stirring frequently, for approximately 1 hour.
- When ready to serve, gently reheat the veal shank in the braising liquid. Meanwhile, preheat the oven to a low temperature (you will need to keep the shank warm while making the sauce).
- When the shank is heated through, carefully drain from the sauce and place on a tray. Keep warm in the oven, adding the carrot, onion and celery pieces to warm through on a separate baking tray.
- Pass the braising liquid through a fine sieve into a clean pan and reduce by half over a medium-high heat. Set aside.
- When the polenta is ready, beat in the butter, Parmesan, seasoning and a good glug of olive oil.
- Remove the shank from the oven and use a pastry brush to coat with the truffle mustard. Finely chop the herbs used to finish the shank and season with salt and pepper. Carefully roll the shank in the herbs so it’s nicely coated.
- Whisk the olive oil and Chardonnay vinegar into the sauce and season to taste.
- Serve the shank on a platter with the polenta, braising vegetables and sauce set to one side.