Veal Shanks & Vegetables

Serves: 4

Preparation time: 10 mins

Cooking Time: 2 hours
Ingredients:

4 Tasman veal shanks
1/2 tsp black papper
3/4 tsp salt
3 tsp Olivital extra virgin olive oil
2 shallots, sliced
2 1/2 cups chicken broth
1/2 pound mushrooms
1 bunch asparagus
1 cup peas, fresh or frozen
1 lemon, Juice and zest of

Method:

Sprinkle veal with salt and pepper. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add veal and cook, turning once, until browned, about 8 minutes. Remove veal. Add shallots and cook, stirring, 2 minutes. Add broth and return veal to the pan. Bring to a boil, lower heat, cover, and simmer until veal is very tender, 1 1/2 to 2 hours.



Meanwhile, heat remaining 2 teaspoons oil over high heat in a medium cooking skillet. Add mushrooms and salt to cook, stirring, until browned, 5 to 6 minutes. Set aside.

When tender, remove veal from the pot, place on a platter, cover and keep warm. Raise heat to high and boil the liquid in the pot until reduced to about 1 1/2 cups. Add asparagus and peas and cook just until asparagus is tender, 3 to 4 minutes. Add mushrooms to pot and heat through. Stir in lemon juice to taste (you may not need it all) and ladle sauce and vegetables over veal.


Can also serve on a bed of mashed potato. Sprinkle with lemon zest, serve and enjoy.