Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips from Australian Gourmet Traveller Magazine, June 2011 (page 148)

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Notes about this recipe

  • enalawso on September 16, 2014

    Used lamb shanks this time, and spent more time getting the onions caramelised while I dusted the shanks with flour and quickly browned them. Added sliced mushrooms, and a small handful of dried cranberries. Sprinkled the parsnip mash with finely julienne raw parsnip, and finely chopped fresh thyme. Made a 'gremolata' with finely chopped flat-leafed parsley and chopped spiced cumquats.

  • enalawso on June 19, 2014

    I used goat shanks instead of veal; they are leaner, so there was no need to skim fat off at the end. This is an excellent recipe. I also added a couple of sliced carrots, and a sided leek. Next time, I would reduce the oven temperature to about 135 after 45 minutes.

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