Peel and chop the onion, peel and chop the shallot, peel, degerminate and crush the garlic, chop.
Scald the tomato, peel and seed it, cut it into julienne strips.
Veal shank
Put the olive oil in a casserole dish, sear the shank on each side, add the onion, garlic, shallot, tomato, cloves of cloves, the fresh thyme, the coarse salt and the chilli, then the Worcestershire sauce, moisten with the white wine. reduce over low heat until almost dry. then moisten with water until the meat is covered, you will probably need to re-wet during cooking.
Cooking, (not very clean, causes evaporation).
When the meat seems cooked and the cooking juices have thickened, add the drained lentils.
Let cook for another ten minutes.
Decant the shank, cut it into pieces, arrange the lentils in a circle of 10, arrange the meat underneath.
Spread the sauce.
Simple and good
