Braised Boneless Veal Shanks - MARK MCCLUSKEY, 'ECHOES'

Preheat oven to 180C (160C fan forced)

Slice carrots, parsnips and half of the speck into fingers, reserving any vegetable trimmings.

Place carrots, parsnips, half of the speck and the sage leaves in the centre of the boned veal shanks. Season well with alpine pepper and roll tightly in foil lined with baking paper. Ensure ends are twisted tightly to help retain shape.

Transfer foil parcels to large baking dish with vegetable trimmings, stock and whole bunch of lemon thyme. Braise in preheated oven for two hours.

Melt butter in medium saucepan; saut cabbage with remaining speck which you have finely diced, peppercorns, wine and vinegar, cook 10 minutes or until cabbage softens slightly. Add seasoning; cover to keep warm.

Remove shanks from baking dish; tighten foil around shanks to ensure that they do not lose their shape as they cool.

Strain braising liquid into saucepan; bring to a boil. Boil uncovered, until reduced by half or to taste. Add mushrooms; simmer briefly to soften.

Remove foil from shank. Serve with sauted cabbage and mushroom sauce; garnish with chervil sprigs, if desired.