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Ingredients
- 40 oz veal shank, bone in (approx. 4 pieces)
- 1 tsp salt
- 3 - 4 tsp Tellicherry cracked peppercorns, ground, divided
- 4 oz yellow onions, cut into pieces
- 2 oz carrots, cut into pieces
- 2 oz celery, cut into pieces
- 2 oz shallots, cut into pieces
- 2 garlic cloves
- ½ oz extra virgin olive oil
- 1 oz tomato paste
- 4 oz dry white wine
- 32 oz beef stock
- 1 tsp edible dried lavender, plus extra to garnish
- 1 tbsp cornstarch
- 1 tbsp water
- Nutrition
- per 1 portion
- Calories
- 2146 kJ / 513 kcal
- Protein
- 76 g
- Carbohydrates
- 12 g
- Fat
- 14 g
- Saturated Fat
- 3 g
- Fibre
- 2 g
- Sodium
- 1722 mg
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