Quick & Easy

Veal shanks with honey and lemon

These braised veal shanks come in their own pretty little paper packages and make a delicious winter meal. Serve with mashed potato and plenty of greens.
VEAL SHANKS WITH HONEY AND LEMON
4
5M
4H 35M
4H 40M

Ingredients

Method

1.Preheat oven to 160°C (140°C fan-forced).
2.Grease four 30cm x 40cm (12-inch x 16-inch) pieces of baking paper with butter; place one shank on each piece of paper. Top each shank with a lemon quarter, 1 tablespoon of the honey and one crushed garlic clove. Stand shanks upright, enclose with paper; tie loosely with kitchen string. Carefully pour a little of the combined wine and stock into each package; tighten string to secure firmly.
3.Stand packages in small deep casserole dish, so they fit snugly. Cover; roast 4 hours.
4.Serve shanks in their packages, to be opened at the table.

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