Beef braised in beer with parsnip purée from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis

Ingredients

• 100 ml 35%-fat cream
• 60 g butter
• 3 teaspoons salt
• 2 teaspoons freshly ground white pepper
• 3 tablespoons plain flour
• 375 ml beer
• 1 kg parsnips, peeled
• 500 g potatoes, scrubbed
• 2 large brown onions, thickly sliced
• salt, to taste
• freshly ground black pepper, to taste
• 2 teaspoons white sugar
• 6 sprigs flat-leaf parsley
• 5 dried bay leaves
• 5 sprigs thyme
• ½ cup extra-virgin olive oil
• 40 g butter, melted
• 2 x 1.5 kg beef shanks, cut in half*
• 1 stick celery, roughly chopped
• 1 clove garlic
• 1 medium brown onion, roughly chopped
• 1 medium carrot, roughly chopped