VEAL SHANKS ALA PEACHY
February 27th, 2009 | 
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GOOD FOR 3-4 SERVINGS.
INGREDIENTS:
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VEAL SHANKS - 1Kg.
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SEEDLESS GREEN OLIVES – 50gr.
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GREEN PEAS – 100gr.
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CHOPPED ONION – 1 PC. (Large)
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FRESH TOMATO CHUNKS – 700gr.
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BROTH CUBE – 1 PC. (Vegetable flavour)
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EXTRA VIRGIN OLIVE OIL – 2 tbsp.
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OYSTER SAUCE – 3 tbsp.
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A PINCH OF GROUND MIXED PEPPER SEEDS.
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WATER FOR BOILING.
PROCEDURE:
Boil the Veal Shanks in a non-stick frying pan until the meat is tender. Once the water is almost finished create some space in the pan, add olive oil and saute the onion and garlic for 1min. Add the fresh tomato chunks, basil, oyster sauce, ground pepper and cook it for 15 minutes, at this point, add the green olives and peas, simmer for another 3 minutes and serve.
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hi Ice,
thanks a lot for your comment and feedback… u did a nice twist also with your shanks… im glad u liked it… i hope everything goes fine with your tiramisu…
you are welcome and thanks once again…
Hi Peachy — I tried this recipe just last night as I had some beef shank in the freezer. The only thing was that the meat was so tough I had to boil it for almost 2 1/2 hours. It’s a good thing my friends were running late for dinner. I also added some leftover red and white wine to the mixture and some red pepper and carrots to add more color. It actually came out looking a lot like the dish osso busso but the taste was delicious even though I forgot to add oyster sauce. I also cooked your zucchini fritata recipe minus the meat so we could have a veggie dish and it also came out great. I cook a similar Spanish dish called tortilla de patata and it uses cubed potatoes, onions, chopped ham and some shredded cheese. Tomorrow I’m going to try and make your tiramisu – it looks like it’s not a lot of work. Thanks again and keep cooking.