1 veal shank
3 oz. olive oil
1 calf’s foot
2 tbs. vinegar
1 large onion
1 pinch pepper
1 pinch salt
1 celery stalk
1 tbs. parsley, chopped
How to make the Calf’s Foot and Veal Shank Salad:
How to make the Insalata di nervetti: Clean the veal shank and foot well, scraping and scorching them if necessary.
Bring a large pot of salted water to a boil.
Add the carrot and celery, half the onions, everything chopped in pieces.
Add the veal shank and foot, cook for about 2 hours or until the meat begins to pull away from the bone.
Drain, let cool, then cut the meat into long, thin equal strips.
Season with oil, vinegar, salt, pepper, and the remaining onion finely sliced.
Keep the Insalata di nervetti in a cool place but do not put them into the refrigerator or they will toughen.
Top with chopped parsley and serve.
Regional recipe from Lombardy