Method

Chef: Anthony Telford

1. Brown shanks in a small quantity of olive oil in heavy cook top-safe casserole dish.

2. Add diced vegetables and sauté for 10 minutes.

3. Add port and red wine and stock. Cover and braise in moderate oven for 1 hour. Remove from oven.  Add the onions, mushrooms and carrots, return to oven for another 30-45 minutes.

4. Remove from oven and set shanks and vegetables aside, strain liquid and reduce over low heat before serving over the shanks and vegetables (top photo).  Or, for a thicker gravy (bottom photo), don't strain and reduce the liquid. Puree it with some or all of the vegetables before serving it over the meat.

5. Serve shanks with minted pea puree.

Minted Pea Puree
1. Heat the peas, white wine, oil, seasoning and mint in a pan for 3-4 minutes.

2. Transfer the pea mixture to a food processor and blend together until smooth.

3. Return to the pan and heat through for a few minutes and check the seasoning before serving.

*  This information was sourced from '9am with David and Kim'