Ingredients for 4 servings

  • 4 beautiful pieces of farmhouse veal shank (with bone in the center) of approximately 200 g each.
  • 3 bell peppers one red, one green, one yellow, seeded and cut into small dice
  • 1 tomato also cut into small dice
  • 2 crushed garlic cloves
  • 12 cl of white wine (from the south if possible)
  • 1 sliced onion
  • 1 preserved lemon hollowed out just the skin sliced
  • 50 g of black olives and 50 of green olives
  • 4 beautiful peeled carrots and cut into small sticks of 2 to 3cm.
  • lemon thyme and 2 bay leaves
  • fine salt and turmeric powder.
  • olive oil