Veal Shank Salad

Harden the eggs and remove the shell. Remove the skin from the onion, cut in half and lard with cloves. Finely chop the shallots and parsley.

In a large casserole, bring 2 quarts of water to a boil with the larded onion and herb bundle. Add salt, season with pepper and bubble for 15 min. Pour in meat and simmer gently for 45 min. Skim off foam. Drain meat and cool to lukewarm, then dice.

In a salad bowl, mix salad dressing and pour in hard eggs mashed with fork, shallots, parsley and meat cubes while still lukewarm. Mix well and season to taste.

To save time, you can cook the meat in the same way in the Kelomat.

– Country : France – Wine : Bourgueil – Duration : 01 h 10 min – Cooking time : 1 h – Preparation t. : 10 min – Difficulty : Easy – Price : Medium

Our tip : As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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