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Braised Veal Shank with Native Mint drizzled Pink Eye Potatoes


  • 6 boneless veal shanks

  • 12 pink eye potatoes

  • 2 turnips

  • 120g smoked speck or ham

  • 1 paperbark roll (*please see notes)

  • alpine pepper (*please see notes)

  • 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.

  • 4.

    Lay the shank in the center and season with Alpine Pepper.

  • 5.

    Cut the turnips into fingers and speck into strips and lay in the center of the shank.

  • 6.

    Roll up like a Swiss roll, and tie the ends of the bark and along its length so that it retains its shape.

  • 7.

    Place the shanks in the liquid and place in the oven for about 2 hours.

  • 8.

    The best way to test if the shanks are cooked is to pinch them if they feel a little soft they are cooked.

  • 9.

    Steam the potatoes.

  • 10.

    Infuse some olive oil with native mint the correct ratio is 1 tsp. to 250ml of light olive oil.

  • 11.

    Smash the potatoes and drizzle with the mint oil salt and Alpine Pepper.

  • 12.

    When the shanks have been in the oven for 1½ hours, place the potatoes in too.

  • 13.

    When the shanks are cooked remove them and the potatoes from the tray and rest the meat.

  • 14.

    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.

  • 15.

    Remove the shanks from the paper bark and slice in half.


*Paperbark rolls can be purchased at:

*Alpine Pepper can be purchased at:

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