Veal shank and salad

all details

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.

Veal shank and salad
Photo: Natalie Boog

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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  • Cuisine - Italian
  • Course - Lunch

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