Veal shanks and vegetables

Serves: 4  |  Preparation time: 10 mins  |  Cooking Time: 2 hours

Ingredients:

4x Tasman veal shanks
½ tsp black pepper
¾ tsp salt
3 tsp extra virgin olive oil
2 shallots, sliced
2 ½ cups chicken broth
½ kg mushrooms
1 bunch asparagus
1 cup peas, fresh or frozen
Juice and zest of 1 lemon

Method:

1. 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.
2. 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 ½ to 2 hours.


3. 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.


4. 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 ½ cups.
5. 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.
6. Can also serve on a bed of mashed potato. Sprinkle with lemon zest, serve and enjoy.