Veal shank with two kinds of coriander, chickpeas and sesame oil

Ingredients

• 1.4 kgveal shank
• 500 gtinned chickpeas
• 2yellow onions
• 1 large bunchfresh coriander
• 30 ml (2 tbsp)coriander seeds
• 500 mlveal stock
• 30 ml (2 tbsp), optional; or white sesame seedsblack sesame seeds
• 15 ml (1 tbsp)sesame oil
• 22.5 ml (1½ tbsp)olive oil
• to tastesalt and black pepper

Instructions

1. 1

   Chop the onions

   Peel the onions and chop them.

2. 2

   Brown the veal

   Warm the olive oil in a large casserole over a low heat. Add the veal shank, season with salt and pepper, and brown it on all sides.

3. 3

   Braise the shank

   Add the onions and coriander seeds. Cook for 10 minutes, stirring regularly, until the onions soften. Pour in the veal stock and cover. Bring to the boil, then cook over a medium heat for 1 hour, turning the shank regularly.

4. 4

   Add the chickpeas

   Drain the chickpeas and add them to the casserole. Cook for 45 minutes, until the meat is tender and comes away from the bone.

5. 5

   Finish and serve

   Roughly chop the coriander leaves. Just before serving, drizzle the shank with sesame oil and scatter over the fresh coriander and sesame seeds. Couscous can be served alongside.

What is veal shank with coriander?

Veal shank is a bone-in cut from the lower leg, well suited to a long, gentle braise. This recipe combines it with chickpeas in a coriander-scented stock and finishes the dish with sesame oil and seeds.

The description points to an oriental flavour profile rather than a specific regional tradition. Using coriander both as seeds in the cooking liquid and as fresh leaves at the end gives the dish two distinct layers of aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 61g protein, 32g carbs, 32g fat.

The chickpeas and any couscous served alongside provide most of the carbohydrates, while olive oil and sesame oil contribute fat. Veal supplies much of the protein, with chickpeas adding some too; serve with vegetables or a salad for a balanced plate.

The coriander in two forms

Coriander seeds: they go into the casserole with the onions, where their flavour has time to infuse the stock as the shank cooks.

Fresh leaves: chop them roughly and add them just before serving. This keeps their fresher, more delicate character distinct from the cooked seeds.

Getting the onions and shank ready

Brown the meat: use a large casserole and turn the shank so it colours on all sides. Keep the heat low as specified, and give the meat time to brown without rushing.

Soften the onions: cook them with the coriander seeds for 10 minutes, stirring regularly. This softens the onions before the stock goes in.

How to tell when it is ready

Tenderness: after the chickpeas have cooked for 45 minutes, check whether the meat comes away from the bone. That is the doneness cue given in the recipe.

Braising liquid: keep the casserole covered during the hour-long cook in stock, and turn the shank regularly so it cooks evenly in the liquid.

The chickpeas and sesame finish

Chickpeas: drain them before adding them to the casserole for the final 45 minutes. They absorb some of the savoury cooking liquid while holding their shape.

Sesame: drizzle the sesame oil over the shank at serving time, then scatter on the sesame seeds. Black sesame is optional; white sesame is the suggested alternative.

What to serve alongside

Couscous is suggested as an accompaniment and makes a practical base for the braising liquid. Spoon some of the chickpeas and stock over it when serving.

The recipe already includes meat and pulses, so a simple vegetable side can round out the meal without competing with the coriander and sesame.

Recipe notes & tips

• Choose a casserole large enough to hold the shank and stock comfortably.
• Turn the shank regularly during its hour in the stock, as directed.
• Drain the tinned chickpeas well before adding them.
• Check that the meat pulls away from the bone before serving.
• Add the fresh coriander at the last moment for a fresher finish.
• Use white sesame seeds if you do not have black sesame.

Variations

• White sesame: use white seeds in place of the optional black sesame.
• Couscous: serve the shank and chickpeas with couscous, as suggested.
• Extra vegetables: add a vegetable side to make the meal more varied.
• More coriander: reserve a little extra chopped leaf for serving, if available.

Common mistakes to avoid

• Skipping the browning: turn the shank to colour all sides before adding the onions.
• Rushing the onions: give them the full 10 minutes with the coriander seeds to soften.
• Forgetting to turn the shank: turn it regularly during the hour of braising.
• Adding undrained chickpeas: drain them before they go into the casserole.
• Serving before the meat is tender: cook until it comes away from the bone.
• Cooking the fresh coriander: add it just before serving rather than during the braise.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan with a little of the cooking liquid, until piping hot.

Frequently asked questions