Veal shank stew
Jean Covillault
Ingredients
Servings
Steps
Cut the shank into pieces (large cubes). Sauté them in a casserole dish with a little fat to brown them nicely, then set them aside.
In the same casserole, sauté the onions, then add the garlic and leave to soften. Add the tomato sauce and a little water, put the meat back in and simmer covered for about 2 hours over low heat. Shred the meat, remove the bones, add the olives and season to taste.
Mix the cherry tomatoes with olive oil, oregano, salt and pepper and a pinch of sugar. Bake at 180°C for about 5 minutes.
Cook the pasta in salted water. Drain, while keeping a little of the cooking water. Put the pasta back in the saucepan with a drizzle of olive oil, chopped garlic, a little parmesan and a little cooking water to give them a lovely sheen.
Mix the cooked pasta with a portion of the stew. Serve with the remaining meat, the roasted tomatoes and some parmesan shavings.
Jean's Tip
Slow, gentle cooking is the key: the longer the stew simmers gently, the more the meat becomes tender and tasty.
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