Veal Shanks with Pedro Ximénez and Creamed Parsnips
Australian Gourmet Traveller recipe for Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips
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Ingredients
- 80 gm butter
- 4 Spanish onions, cut into wedges
- 300 ml Pedro Ximénez sherry
- 2 tbsp sherry vinegar
- Juice and thinly peeled rind of 1 orange, blanched
- 1 tbsp brown sugar
- 1 tsp wholegrain mustard
- 2 veal hindquarter shanks (about 1.5kg each)
- Creamed parsnips
- 14 parsnips, peeled, halved, core removed
- 400 ml pouring cream
- 100 gm Danish butter, softened
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