(Veal shank salad – Traditional recipe)

2 veal shanks
1 stick of celery, cleaned and washed
1 carrot, peeled
2 fresh young onions, finely sliced
Bunch of parsley, finely chopped
4 tablespoons extra virgin olive oil
Salt
Pepper, if you like

Time:
preparation: about 15 minutes
cooking: about 150 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 234 (kCal) - 978 (kJ)
Protein: 15.8 (g)
Total fat: 17.8 (g)
Total carbohydrate: 3.6 (g)
Sugars: 3.6 (g)

Prepare the shanks. Singe, scrape and wash them under running water. Put them together with the carrot and celery in a large saucepan; season to taste with salt. Then cover with cold water and bring to the boil. When the water boils, lower the flame and keep on cooking until the meat comes off the bone.
You need almost 2 hours and half.
At this point remove the shanks from the water, let them cool and cut the meat into thin strips. Put them in a bowl and season with the onions, parsley and olive oil. Add also a pinch of pepper if you like it. Stir and serve.

Note

- In Italy we call nervetti this dish. It's a traditional antipasto. We serve it combined with salami platter, crostini and other tasty ideas.
- The preparation is very long but the results are very positive. It's an original appetizer.
- You can prepare nervetti in advance, the day before too!

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(Veal shank salad – Traditional recipe)

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