Slow-cooking is the way to lasting flavour. Serve this classic Italian veal braise with crusty bread,potato puree,rice or soft polenta.
1.5kg veal shank,on the bone
12 whole garlic cloves,peeled
1 tbsp whole black peppercorns
1 tbsp ground black peppercorns
sea salt
1 bottle medium-body red wine
300g plain flour
Ask your butcher to saw the shank across the bone into three large pieces.
Place the pieces of veal close in a casserole 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 them (most of the bottle).
Cut a circular piece of baking paper five centimetres 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 the heat and put the lid on.
Preheat your oven to 200C. Mix the flour with 150mls of water,making a firm dough. Roll the dough into sausages and press round the edge of the lid to make a thorough seal.
Place in the oven. Half an hour later,turn it down to 100C and cook at that temperature for eight hours.
Season to taste and serve sprinkled with chopped parsley.
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