Photo: Quentin Jones
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Ingredients
- 4 veal shoulder shanks
- 8 tbsp extra virgin olive oil
- 3 carrots, peeled and chopped
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1 celery heart, chopped
- 8 canned peeled tomatoes or 300ml tomato puree
- 2 bay leaves
- 500g brussels sprouts, trimmed and quartered
- Salt and pepper
- 3 tbsp parsley, chopped
- 10-20 slices of bread, depending on number of servings
- 1 cup grated parmesan
Method
Wash veal shanks well and place into a 20-litre stockpot. Add about 15 litres of cold water and bring to the boil. As soon as it boils, reduce heat to a simmer. Continue simmering for two hours, skimming any scum off the surface as it forms. Turn off heat and cool shanks in liquid. Strain and reserve stock. Remove meat from shanks and cut into bite-sized pieces. Heat 4 tbsp of olive oil in a large soup pot and gently fry carrots, onions, garlic and celery for 5 minutes, stirring occasionally. Crush peeled tomatoes with a fork and stir in. Add strained veal stock and bay leaves. Bring to the boil, then simmer for 40 minutes. Add brussels sprouts, season with
4 to 5 good pinches of salt and keep simmering. After 20 minutes, add chopped veal shank meat. Check seasoning and add pepper. Remove from heat and stir in chopped parsley. To serve, brush bread slices with some oil. Grill until slightly charred. Serve with stew, grated parmesan and remaining olive oil.
Serves at least 10, as a first course
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