List of Ingredients
- veal shank
- 1 of red cabbage
- 1 of 1 red onion
- 1 of apple
- Lemon
- Butter
- Vegetable broth
- Apple cider vinegar
- Extravirgin olive oil
- Coarse salt
- Peppercorns
Method
In a mortar, place a handful of coarse salt, 1 tablespoon peppercorns and the minced zest of 1 lemon. Grind everything together to get a fragrant, even mixture. Sprinkle all surfaces of the veal shank with this mixture and set it in a baking dish, add a drizzle of oil and a few pats of butter, then bake it at 400°F for about 1 hour 20 minutes. Cut the cabbage into thin strips. Peel the red onion and slice it thin. Peel the apple
and cut it into small pieces.
In a large pot with a drizzle of oil, fry the apple and onion together for 2 minutes. Add the cabbage and some salt and stew it for about 10 minutes with a ladle of vegetable broth. Add 2 tablespoons vinegar and cook for another 10 minutes. Remove the veal from the oven and take it out of the pan. Combine the cooking liquid with a ladle of broth and heat it, then strain it, to get gravy. Serve the veal with the gravy
and the stewed cabbage.