Step 1Heat the oil in a large saucepan over high heat. Cook the shanks for 3 minutes each side or until well browned. Remove and set aside. Add onion and garlic to pan and cook for 3 minutes or until soft. Return shanks to pan with wine and water. Cover and simmer for 90 minutes. Add carrot, parsnip, celery and rosemary. Simmer, covered, for 1 hour or until the shanks are tender. Make MAGGI Roast Meat Gravy and add to pan.
Step 2Preheat the oven to 180°C/160°C fan forced. Divide shanks and vegetables between 4 x 1½ cup capacity dishes.
Step 3Cut four rounds of puff pastry and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden. If desired serve with a leafy green salad.
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