Phillippe Mouchel

Twice cooked veal shanks accompanied by barley and pumpkin risotto

Serves 4


Barley and pumpkin risotto
olive oil
200g barley
1 litre chicken stock
salt and pepper for seasoning
Veal shank
4 veal shanks
2 litres veal stock
2 bay leaves
2 Tblsp fresh thyme chopped
plain flour
olive oil
salt and black pepper for seasoning
200g carrot
200g onion
150g celery4 whole garlic cloves peeled


Barley risotto

Seed pumpkin and drizzle with olive oil, then place in a 180 degrees oven and roast until the flesh is completely mashed. Keep aside. Rinse barley under cold water and cook with chicken stock. When the barley is completely cooked stir in the pumpkin and season with salt and pepper.

Veal shanks

Lightly flour shanks, then in a heavy based casserole dish seal shanks in olive oil over a high temperature. Once golden remove shanks and saute the mirepoix until vegetables are soft. Return shanks to the dish and add the veal stock herbs and seasoning. Cook in a 200 degrees oven for about 2 hours or until meat is beginning to fall off the bone. Remove shanks and strain bouillon through a chinois, retaining bouillon for sauce.

To serve

Reheat shanks in bouillon and reheat barley risotto. On a large plate place a mound of risotto, sit the shank vertically in the centre of the risotto and sauce with bouillon.

Twice cooked veal shanks accompanied by barley and pumpkin risotto