Ingredients
- —2 veal shanks (approximately 200–250 g each)
- —2 small carrots, diced
- —1 celery stalk, finely chopped
- —½ leek (or ½ small onion), finely chopped
- —1 tomato (or 100 g diced tomatoes, unsweetened)
- —1 clove garlic, finely chopped
- —200 ml vegetable broth (low-salt, unsweetened)
- —1 tsp lemon zest
- —2 tsp olive oil or ghee (or replace with broth in fat-free phase)
- —Pepper, sea salt
- —2 tbsp fresh parsley, finely chopped
Instructions
Preparation Pat the veal shanks dry and season with pepper and salt.
Searing Heat olive oil in a casserole and sear the shanks on both sides until golden brown. Remove them from the pan.
Sautéing vegetables Sauté the carrot, celery, leek, and garlic for 3–4 minutes until softened.
Making the sauce Add the tomato and broth, stir well, and return the shanks to the pan.
Braising Cover and simmer on low heat for 1.5 to 2 hours until the meat is tender.
Finishing Season with lemon zest, extra pepper, and salt. Garnish with parsley.
Serving Tip
Tender, fresh, and flavorful — a lighter, pure version of the classic Italian stew. Serve in deep plates with the vegetables and sauce surrounding the meat. Delicious with cauliflower puree, broccoli, or romanesco.
Storage Tip
Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of broth.