Veal shank and salad
The origins of veal lie in the European Alps, where winter-born calves with no access to pasture on the snow-covered mountains were fed by their mothers for three to four months. The females were kept for milk while the males were prized for their meat.
Ingredients
2 veal shanks
1 diced carrot
1 onion
2 celery stems
1 thinly sliced small red onion
young rocket leaves
extra virgin olive oil
red wine or balsamic vinegar
salt and pepper
Method
Place 2 veal shanks in a pot, cover with cold water. Add a diced carrot, onion and 2 celery stems. Simmer one hour or until tender. When cooked, remove shank from broth and cool. Thinly slice meat and mix with a thinly sliced, small red onion and young rocket leaves. Dress with extra virgin olive oil and red wine or balsamic vinegar.
Season with salt and pepper, toss and serve.
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