Braised veal shank with polenta

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Luke Holder serves up a stunning braised veal shank recipe, coated in truffle mustard and a variety of verdant herbs for a wonderful taste of spring. Served with Parmesan and butter-enriched wet polenta, this is a great dish for a family get-together.

First published in 2019




Braised veal shank


To finish the sauce

  • 150ml of extra virgin olive oil, (best quality)
  • 25ml of Chardonnay vinegar
  • salt
  • pepper

Finishing herbs


To begin, braise the veal shank. Very simply season the shank with salt, add to the pan and cover with cold water. Bring to the boil, then drain and discard the water and place the veal shank back into the pan with all the vegetables, lemon zest, the white wine and herbs. Add enough cold water to cover the shank well
Bring back to the boil then turn down to a very gentle simmer for 2 hours, or until the meat is just coming away from the bone. Now allow the shank to cool in the liquor. Remove the carrots, onions and celery as these will be served with the shank
To cook the polenta, bring the water to a simmer in a large pan and sprinkle in the polenta while whisking. Cook on a gentle heat, stirring frequently, for approximately 1 hour
When ready to serve, gently reheat the veal shank in the braising liquid. Meanwhile, preheat the oven to a low temperature (you will need to keep the shank warm while making the sauce)
When the shank is heated through, carefully drain from the sauce and place on a tray. Keep warm in the oven, adding the carrot, onion and celery pieces to warm through on a separate baking tray
Pass the braising liquid through a fine sieve into a clean pan and reduce by half over a medium-high heat. Set aside
When the polenta is ready, beat in the butter, Parmesan, seasoning and a good glug of olive oil
Remove the shank from the oven and use a pastry brush to coat with the truffle mustard. Finely chop the herbs used to finish the shank and season with salt and pepper. Carefully roll the shank in the herbs so it's nicely coated
Whisk the olive oil and Chardonnay vinegar into the sauce and season to taste
  • 25ml of Chardonnay vinegar
  • 150ml of extra virgin olive oil, (best quality)
  • pepper
  • salt
Serve the shank on a platter with the polenta, braising vegetables and sauce set to one side
First published in 2019

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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