VEAL JARRET WITH SMALL VEGETABLES

PREPARATION :

1- In a saucepan over low heat, sauté the meat with the onion and garlic, sliced in the oil for 2 minutes.
2- Add the spices, thyme, then wet with water and cook, over low heat and covered, until the meat becomes tender.
3- Scrape the small vegetables, keeping the heads and place them in the sauce with the coriander bouquet and the sliced lemon wedge.
4- Simmer covered until cooking vegetables and reduction of sauce.
5- Arrange the meat and vegetables in a preheated dish and top with sauce. Serve the hot dish.

INGREDIENTS :

750 g of veal shank
1 minced onion
2 cloves garlic minced
1 C. ginger
½ c. pepper
1 C. paprika
Salt
3 sprigs of fresh thyme
4 c. tablespoon of olive oil
75 cl of water
For vegetables:
350 g small purple turnips
350 g of small carrots
1 small bunch of coriander
¼ candied lemon

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