An easy Lentil Salad seasoned with parsley, olives and goat cheese topped with pan fried Veal Shanks – a earthy and hearty dish.


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. The recipe calls for cutlets and yes, you need to use cutlets or chops. The market was out of them so I went with shanks, wrong plan for a quick and easy meal. Otherwise, rest of the dish was perfect. 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”.

Recipe: Veal Shanks with Lentils

*adapted from Donna Hay
* serves 2

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

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 cook the veal for 3 -4 minutes each side or until cooked to your liking.  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.

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