Tuesday, April 26, 2016

Veal Shank With Potatoes

 Of all the ways in which the meat can be prepared, I'm kind of the most prone to cooking. I put it in a pot to cooked and so I have a lot of free time while preparing a meal.I usually prepare meat with vegetables and so in no time you have a complete meal. Meat and vegetables that are cooked together in a pot with the lid free juices and aroma in the pot ensure that the meat is cooked and pick up all the flavor from vegetables.


  • 1 veal shank
  • 2 medium carrots
  • 1 onion
  • 7 cloves garlic
  • 500 g potatoes
  • 2 small tomatoes Pinch of salt
  • 1 teaspoon of peppercorns
  • 1 tablespoon chopped parsley
  • 3-4 dried bay leaves
  • 1 tablespoon grated fresh ginger


Veal shank cut in half and put in boiling water to briefly boil (blanch).Then throw water, a veal shank cooks in 2 liters of water where you add salt, pepper and bay leaf. I always use a pressure cooker, because saving energy but also food is tastier because they cook in their own juices. While the veal shank is cooked, clean and prepare the vegetables.

Periodically check that the pressure cooker has enough liquid and if necessary add a little bit of boiling water and simmer over medium heat until the veal shank is tender. Take the cooked veal shank out from the pressure cooker, remove the bones.

Put the meat back in the pot and continue cooking with vegetables. Vegetables should be added gradually to maintain shape and color, and the soup will, thanks to this, stay clear. Peel the tomato and chop it into cubes, then add to the pot together with the spoon of fresh ginger. Chop the onion, garlic, and carrots into cubes and add it to the tomatoes, cook for about 10 minutes. Peel the potatoes cut them into fours and add in the pot, refill with little water and leave to cook until the potatoes are tender. When done add the chopped parsley and serve warm.

If desired, you can add a tablespoon of sour cream.

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