- 3 tablespoons olive oil
- 3 pounds veal shanks (can be substituted with beef shanks), cut into 8 thick slices
- all-purpose flour, for dusting
- 4 brown or white onions, sliced
- 3 bay leaves
- 4 cups beef stock
- 1 cup dry white wine
- 1/3 cup lemon juice
- salt and pepper to taste
- Preheat the oven to 350 degrees F. Heat 2 tablespoons of oil in a large frying pan over high heat. Coat the shanks in flour, and add to the pan a few at a time, cooking for 4 minutes each side or until well browned. Place the shanks in a large baking dish.
- Heat the extra oil in the frying pan and add the onions. Cook, stirring occasionally, for 8 minutes or until the onions are soft and golden. Add the garlic, bay leaves, beef stock, wine and lemon juice to the baking dish containing the shanks and cover with lid or aluminum foil. Bake for 85 minutes, then turn the shanks. Bake uncovered for another 30 minutes or until the shanks are soft. Season with salt and pepper. Serve on celery root puree and with steamed vegetables.
Celery Root Puree
- 2 large celery roots, peeled and cut into 2-inch cubes
- 1 large russet potato, peeled and cut into 2-inch cubes
- 1/4 cup milk
- 1/4 cup butter, cut into smaller pieces
- salt and pepper
- Bring water and salt to boil in a large saucepan over high heat. Add celery roots and potatoes, bring to boil. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes. Drain the vegetables and discard the cooking liquid.
- Combine vegetables, milk, and butter in a food processor and puree until smooth. Transfer to a large bowl, season with salt and pepper
The recipe for Onion-Simmered Shanks is taken from Donna Hay's 'Flavours' cookbook.