FRIJE

Instructions

• 1.   Sprinkle the slices of veal shank with flour. Peel and chop the onion. Peel the carrots and cut them into rounds. Slice the celery and dice it, finely chop some green leaves.
• 2.   Heat 3 teaspoons of oil over medium heat in a non-stick skillet and brown the meat slices for 3 minutes on each side. Season with salt and pepper. Set aside.
• 3.   Heat the remaining oil in a Dutch oven and sweat the onion over low heat for 2 minutes. Add the carrots and celery, stir for 2 minutes, then sprinkle with veal stock and pour in the white wine. Place the meat, add the tomatoes, pour in a glass of water (200 ml) and bury the bouquet garni. Seal tightly and cook for 40 minutes on low heat.
• 4.   Open the Dutch oven after rinsing it under cold water, then cook for an additional 5 to 10 minutes over low heat, uncovered.
• 5.   Prepare the gremolata: grate the lemon zest without touching the white pith. Mix the garlic, parsley, and 1 tablespoon of lemon zest in a bowl.
• 6.   Serve each slice of veal shank sprinkled with gremolata and surrounded by the garnish.

Nutritional information *