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.
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
1 cup green lentils, rinsed
2 veal cutlets/chops, trimmed
olive oil, for brushing
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 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.