Slow-cooked veal shanks with soft truffle polenta, broad beans, mushrooms and fried jerusalem artichoke chips recipe

Slow-cooked veal shanks Preheat the oven to 160C (325F). Heat the olive oil in a large frying pan. Season the veal shanks with salt and pepper and fry until nicely browned all over. Drain on absorbent paper. Transfer the veal shanks to a deep braising dish. Bring the veal stock to the boil and pour over the shanks. Cover the dish with a lid or kitchen foil and braise for 23 hours until the meat is tender. Make sure the meat is completely covered. Remove from the oven and allow the shanks to cool in the stock. When they are cold, remove the shanks from the braising liquid and refrigerate until ready to serve. Skim any fat from the braising liquid, strain it and reserve.

Soft truffle polenta Heat the milk and water in a medium-size saucepan. When it starts to simmer, pour in the polenta and whisk vigorously until it is all incorporated. Turn down the heat to a gentle simmer and cook for 67 minutes, stirring with a wooden spoon to stop the polenta sticking to the pan. When it comes away from the sides in a clean smooth mass remove from the heat and stir in the truffle oil. Season with salt and pepper and add the butter and parmesan. Cover tightly and keep warm until ready to serve.

Broad bean sauce Heat 2 litres (4 pints) of the reserved braising liquid in a small saucepan. Reduce by three-quarters while skimming away any impurities that rise to the surface. Add the cream and bring the sauce back to a gentle simmer. Reduce by half again.Cut the mushrooms into quarters. Saut in small batches in butter in a dry frying pan until they are cooked and evenly coloured.

Pod the broad beans and blanch them for 20 seconds in a large pot of boiling water. Refresh in iced water then drain them well and peel off the skins.

Add the mushrooms and broad beans to the sauce and season with salt and pepper. Keep warm until ready to serve.

Fried Jerusalem artichoke chips Use a very sharp knife to peel the artichokes and slice them very finely. Heat the oil in a medium pot or deep-fryer to 180C (350F). Fry the artichokes in batches until golden brown, about 3 minutes, then drain well on absorbent paper. Season with salt and pepper.

To serve Preheat the oven to 170C (325F). Place the veal shanks in a deep braising dish and cover with the rest of the reserved braising liquid. Cover with foil and heat through very gently (if the oven temperature is too high the shanks will disintegrate).

Divide the warm polenta evenly between 6 deep bowls. Carefully lift the veal shanks out of the hot stock, one at a time, and sit upright next to the polenta. Spoon the sauce around the shanks, garnish with the Jerusalem artichoke chips and serve straight away.

Note: Ask your butcher to french the veal shanks, that is, to scrape the bone very clean, right down to the meat.

Recipe from Contemporary Australian Food by Teage Ezard with photographs by Ned Meldrum. Published by Hardie Grant Books .