Veal shanks in a Catalan style, with green peas

Ingredients

• 1 veal shank
• water
• Herbs for the broth: celery, turnip, parsnip, leek, and carrot
• salt
• 80 g of bacon
• 2 medium-sized onions
• 200 g of fresh or canned green peas
• 4 fresh, medium-sized tomatoes
• oil
• 4 medium-sized potatoes
• 4 fresh bell peppers, green or red
• 4 cloves of garlic
• 6 grilled almonds
• Fresh parsley
• 2 grams of ground pepper
• A few saffron stigmas

In a large pot of salted water, cook the veal shanks with the herbs from the stock, ensuring they are peeled and whole. They can also be cooked in a pressure cooker.

Once the meat is cooked and drained, save the broth and cut the meat into pieces.

In a ceramic pot, melt the lard and brown the chopped, peeled onion, followed by the peeled and chopped tomatoes and the bell peppers, which have been deseeded and chopped.

Add the peeled and chopped apples, as well as the green peas (if fresh, cook them beforehand). Add the beef chunks and enough broth to cover them. Simmer for 15-20 minutes.

In a mortar, grind the garlic, parsley, saffron, almonds, and pepper together, then add this mixture to the stew.

Place the shank in the same saucepan, which should be very hot.