Name: Veal shanks with honey and lemon
Prep time: 5 min
Cook time: 275 min
Total time: 280 min
Yield: 4
Ingredients: 30 gram (1 ounce) butter, softened; 4 french-trimmed veal shanks (2kg); 1 medium lemon (140g), quartered; 1/3 cup (115g) honey; 4 clove garlic; 1/3 cup (80ml) dry white wine; 1/3 cup (80ml) veal or beef stock

Veal shanks with honey and lemon

These braised veal shanks come in their own pretty little paper packages and make a delicious winter meal. Serve with mashed potato and plenty of greens.

Serves 4

Prep

Cook

4H 35M

Total

4H 40M

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Ingredients

30 gram (1 ounce) butter, softened

4 french-trimmed veal shanks (2kg)

1 medium lemon (140g), quartered

1/3 cup (115g) honey

4 clove garlic

1/3 cup (80ml) dry white wine

1/3 cup (80ml) veal or beef stock

Method

1.Preheat oven to 160°C (140°C fan-forced).

2.Grease four 30cm x 40cm (12-inch x 16-inch) pieces of baking paper with butter; place one shank on each piece of paper. Top each shank with a lemon quarter, 1 tablespoon of the honey and one crushed garlic clove. Stand shanks upright, enclose with paper; tie loosely with kitchen string. Carefully pour a little of the combined wine and stock into each package; tighten string to secure firmly.

3.Stand packages in small deep casserole dish, so they fit snugly. Cover; roast 4 hours.

4.Serve shanks in their packages, to be opened at the table.

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