Veal Shanks with Cream and Thyme
5 lbs veal shanks, cut into 4 cm pieces
2 (½ cup) bacon rashers
2 large onions
1 large carrot
1 tbsp olive oil
½ cup plain flour
1 tsp garlic pepper
¼ cup olive oil, extra
2 cups good quality white wine
1 cup chicken stock
2 tbsps chopped fresh thyme
2 cloves garlic, crushed
1 tsp cornflour
1 cup heavy cream
1 cup peas

1. Trim meat of excess fat and sinew. Cut bacon into ⅔inch/2cm pieces. Cut onions in thick slices. Cut carrot into ¼inch/1cm pieces.

2. Heat oil in large heavy-based pan. Add bacon, onions and carrot, cook over medium heat for 15 minutes or until softened. Remove pan from heat and set aside.

3. Combine flour and pepper in a plastic bag. Toss veal lightly in seasoned flour; shake off excess. Heat extra oil in heavy-based frying pan. Cook veal shanks quickly in small batches over medium-high heat until well browned. Place veal shanks on top of bacon mixture.

4. Drain excess oil from frying pan. Add half the wine. Bring to boil, reduce heat, simmer 1 minute. Pour over the veal. Add remaining wine, stock, thyme and garlic. Return pan to stove. Cover and simmer over a low heat 1 ½ hours or until meat is tender. Stir occasionally.

5. Blend cornflour and cream in a small jug or bowl until smooth. Add to casserole. Bring to boil, boil for 1-2 minutes or until mixture thickens slightly. Add peas, stir until heated through. May be served with potatoes and freshly steam vegetables.

Variation: This recipe can be made using oxtail instead of veal shanks.

Hint: Trim 20 spring onion inch/2cm from the bulb. Lightly fry in 2 tablespoons melt butter until tender. Add to casserole with peas.

     Serves 4 to 6.