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Ingredients
- 2 veal shanks
- 1 diced carrot
- 1 onion
- 2 celery stems
- 1 thinly sliced small red onion
- young rocket leaves
- extra virgin olive oil
- red wine or balsamic vinegar
- salt and pepper
Method
Place 2 veal shanks in a pot, cover with cold water. Add a diced carrot, onion and 2 celery stems. Simmer one hour or until tender. When cooked, remove shank from broth and cool. Thinly slice meat and mix with a thinly sliced, small red onion and young rocket leaves. Dress with extra virgin olive oil and red wine or balsamic vinegar.
Season with salt and pepper, toss and serve.
