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.
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 stir 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 in a large bowl and toss to combine.
Top the salad with the veal cutlets.