CookEat Recipe
Veal Shank Stew on Toast
Small pieces of gelatinous veal shank gently stewed with unpeeled garlic, tomato and butter, served with their sauce over toasted bread.
Method
Steps
Step 1
Gather the ingredients: 500 g boneless veal shank meat, retaining its soft gelatinous tendons, cut into small 3 cm pieces; 2 tablespoons olive oil; 2 garlic cloves, lightly crushed but left unpeeled; Salt and black pepper; Half a tablespoon plain flour, about 5 g; 150 ml plain tomato purée; 20 g butter; About 350 ml hot water, added a little at a time; 4 slices bread, toasted.
Step 2
Heat the olive oil in a heavy casserole. Add the two lightly crushed unpeeled garlic cloves and fry gently until they begin to colour, about 1–2 minutes. Add the veal pieces, season with salt and pepper and brown on all sides, about 8–12 minutes.
Step 3
Sprinkle over the flour and stir it into the meat. Add the tomato purée and butter, then a little hot water. Cover and simmer gently for about 90–120 minutes, adding water in small amounts and stirring occasionally, until the veal and tendons are tender and the meat reaches at least 71°C. Keep enough liquid for a generous sauce.
Step 4
Remove the garlic skins before serving. Arrange the toasted bread slices on a serving dish, spoon the stew and its sauce over them and serve hot. Ready-to-use stock may replace the water. For tomato paste instead of purée, use about 1 tablespoon paste diluted in 150 ml water and adjust the other liquid.
Step 5
For the mushroom version, omit the toast and add 200 g sliced fresh edible mushrooms when the meat is nearly tender; simmer for another 15–20 minutes until cooked. For the potato version, omit the toast and add 300 g peeled potato pieces about 30 minutes before the end, allowing them to become tender in the sauce. Use either accompaniment, not both by default.
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