marieclaire.com.au (^) | 171
PHOTOGRAPHY COURTESY OF SIMON & SCHUSTER.
LIFESTYLE
1.5kg veal shank, on the bone
12 cloves garlic, peeled
1 tbsp whole black peppercorns
1 tbsp ground black peppercorns
1 bottle medium-bodied red wine
300g plain flour
handful of parsley, chopped, to serve
1 Ask your butcher to saw the shank
across the bone into 3 large pieces.
2 Place veal in a casserole dish with
a tight-fitting lid, together with the
garlic, whole and ground peppercorns
and 1 tsp sea salt. Pour in enough wine
to just cover the veal (most of the
bottle). 3 Cut a circular piece of baking
paper 5cm larger than your pot, place
it over the veal and push down to cover
well. This will help the meat retain
moisture. Put the pot on a medium
heat and bring to the boil. Remove
from heat and put the lid on. 4 Preheat
oven to 200°C. Mix flour with 150ml of
water, making a firm dough. Roll the
dough into sausages and press around
the edge of the lid to make a thorough
seal. 5 Place in the oven. Half an hour
later, turn it down to 100°C and cook
at that temperature for 8 hours.
6 Serve with chopped parsley.
VEAL SHANK
SLOW-COOKED
IN RED WINE
SERVES 4
BY^ NEIL
(^) P
ER
R
Y
Good Food Favourite Recipes,
edited by Ardyn Bernoth ($40,
Simon & Schuster), is out now.
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