Braised veal shank with native mint drizzled pink eye potatoes

Serves: 6


6 boneless veal shanks
12 pink eye potatoes
2 turnips
120g smoked speck or ham
Paperbark Roll
Alpine Pepper
2 litres beef or veal stock


1. Pre heat the oven to 150°C
2. heat the stock in a deep roasting tray
3. lay out 6 sheets of paperbark on the bench fibrous side down
5. lay the shank in the center and season with Alpine Pepper
6. cut the turnips into fingers and speck into strips and lay in the center of the shank
7. roll up like a Swiss roll, and tie the ends of the bark and along its length so that it retains its shape
8. place the shanks in the liquid and place in the oven for about 2 hours
9. the best way to test if the shanks are cooked is to pinch them if they feel a little soft they are cooked
10. steam the potatoes
11. infuse some olive oil with native mint the correct ratio is 1 tsp. to 250ml of light olive oil
12. smash the potatoes and drizzle with the mint oil salt and alpine pepper
13. when the shanks have been in the oven for 1½ hours, place the potatoes in too
14. when the shanks are cooked remove them and the potatoes from the tray and rest the meat
15. reduce the stock by half and adjust the seasoning; never add seasoning before you reduce as will concentrate the flavour as it reduces and will get too strong
16. remove the shanks from the paper bark and slice in half


Arrange the potatoes on the plate with the veal shank nearby and finish with the reduced stock.

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Dining Downunder Cookbook
This Australian recipe of Braised veal shank with native mint drizzled pink eye potatoes is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff