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Recipe : ***** Braised veal shank with native mint drizzled pink eye potatoes

Braised veal shank with native mint drizzled pink eye potatoes
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    2 h
  • Ready in
    2 h 25
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
mint, Veal, Veal, veal shank

Recipe's Ingredients

Recipe for 6 people
  • 6 boneless veal shanks
  • 12 pink eye potatoes
  • 2 turnips
  • 120g smoked speck or ham
  • 1 Paperbark Roll*
  • Alpine Pepper*
  • 2 litres beef or veal stock
  • (* Can be found at: www.dining-downunder.com/shop/ )

  • Recipe preparation steps

  • 1
    Pre heat the oven to 150°C.
  • 2
    Heat the stock in a deep roasting tray.
  • 3
    Lay out 6 sheets of paperbark on the bench fibrous side down.
  • 4
    Lay the shank in the center and season with Alpine Pepper.
  • 5
    Cut the turnips into fingers and speck into strips and lay in the center of the shank.
  • 6
    Roll up like a Swiss roll, and tie the ends of the bark and along its length so that it retains its shape.
  • 7
    Place the shanks in the liquid and place in the oven for about 2 hours.
  • 8
    The best way to test if the shanks are cooked is to pinch them if they feel a little soft they are cooked.
  • 9
    Steam the potatoes.
  • 10
    Infuse some olive oil with native mint the correct ratio is 1 tsp. to 250ml of light olive oil.
  • 11
    Smash the potatoes and drizzle with the mint oil salt and Alpine Pepper.
  • 12
    When the shanks have been in the oven for 1½ hours, place the potatoes in too.
  • 13
    When the shanks are cooked remove them and the potatoes from the tray and rest the meat.
  • 14
    Reduce the stock by half and adjust the seasoning; never add seasoning before you reduce as will concentrate the flavour as it reduces and will get too strong.
  • 15
    Remove the shanks from the paper bark and slice in half.
  • Ready !