This recipe for veal shanks with lentil salad came about when there was barely anything left in the freezer, fridge or cupboards.  I call it a cleaning out of the kitchen kind of recipe.  I typically do not have veal in the freezer but recently it was on sale so I grabbed a couple shanks for a rainy day.  I am so happy I did.

veal-shank-with-lentil-salad-0309

We are so beat from a busy day, that all I can say about this dish is that I should have not made it with shanks. This Donna Hay inspired recipe calls using cutlets or chops and since I had these shanks tucked away I decided to use them.  It was a good call in the end, it just took a bit longer.  We love lentils, they are right up there with chickpeas. This salad was very light, crisp and refreshing the perfect side for a pan fried “cutlet” or shanks.

Recipe: Veal Shanks with Lentils

*adapted from Donna Hay
* serves 2

Ingredients

1 cup green lentils, rinsed

2 veal cutlets/chops, trimmed

olive oil, for brushing

sea salt

fresh cracked black pepper

1 cup flat leaf parsley leaves, chopped

1/2 cup chopped pitted kalamata olives

60g goat’s cheese, crumbled

1 tablespoon finely sliced preserved lemon rind, rinsed and flesh removed (I used Meyer Lemon Juice)

2 tablespoons white wine vinegar

1 tablespoon olive oil

sea salt and fresh cracked black pepper

How To:

  • To make the preserved lemon dressing, place lemon, vinegar, olive oil, salt and pepper in a small bowl and stire to combine.  Set aside.
  • Place lentils in a medium saucepan, add enough water to cover and bring to a boil over high heat.  Cover and reduce the heat to low.  Cook lentils for about 20 minutes or until tender.  Drain.  Set aside.
  • Brush veal with oil and sprinkle with salt and pepper.  Heat a large frying pan over medium heat and brown the veal for 3 -4 minutes each side.  Pour a cup of water into the pan, reduce the heat to a very low simmer, cover with a lid and cook until tender.  About 20 minutes.
  • Place the lentils, parsley, olives, goat’s cheese and dressing ina large bowl and toss to combine.
  • Top the salad with the veal cutlets.
  • Serve.
  • Eat.
Tagged with →