Soy Sauce-Glazed Veal Shank with Water Chestnut
- Basil1 bunch7 kcal
- Brie cheese59 g197 kcal
- Bucatini121 g449 kcal
- Cinnamon5 g12 kcal
- Green bell pepper3 piece72 kcal
- Sea salt5 g0 kcal
- Soy sauce250 ml133 kcal
- Sweet potato2 piece224 kcal
- Veal shank244 g276 kcal
- Vegetable oil40 ml354 kcal
- Water chestnut163 g158 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Cypriot-inspired comfort food: tender veal shank paired with water chestnut, sweet potato and green bell pepper and bucatini, finished with basil and a hit of cinnamon. 1. Pat the veal shank dry and season with sea salt, cinnamon. 2. Heat vegetable oil in a heavy pan and braise the veal shank until it develops a deep golden crust, about 15 minutes. 3. Add water chestnut, sweet potato and green bell pepper to the pan and cook until just tender, stirring in basil for fragrance. 4. Cook the bucatini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of soy sauce and a scattering of brie cheese before serving hot.