Ingredients
1 Veal Shank
500 g potatoes
500 g carrots
1 stalk leek
parsley, lovage, celery
bay leaf 1
2 tbsp tomato paste
3 tbsp sunflower oil
1 cube beef bouillon
salt, pepper
Photo added on
Photo author
melek
Method
Shank cut into portions. Withering and washed. Finely chopped leek fry in the oil, add the shank. Pour hot water (up to half the level of the meat). Add broth, bay leaf, salt and pepper. Boil on low heat until tender meat. Add chopped carrots and potatoes rings, tomato paste (mixed into a little water) and chopped parsley, celery and lovage. Boil until ready.
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Difficulty
Average
Tested
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Comments
Well, as long as spoils discipline! Will drown in saliva! Includes recipe menu for next week.
:-) Anego, try to do it in a clay pot in the oven. Becomes more tasty.