Peel and finely chop the onion, shallot, and garlic (peeled, degermed, and crushed).
Blanch the tomato, peel, seed, and cut into thin julienne strips.
Veal shank
Heat olive oil in a large casserole dish over medium-high heat. Sear the veal shank on both sides until golden. Add the chopped onion, garlic, shallot, tomato, cloves, fresh thyme, coarse salt, Espelette pepper, and Worcestershire sauce. Pour in the Muscadet wine and reduce over low heat until nearly evaporated. Cover the meat with water (you may need to add more during cooking to keep it submerged).
Braising (note the evaporation)
Once the meat is tender and the cooking juices have thickened, stir in the drained lentils. Simmer for another 10 minutes to meld the flavors.
Transfer the shank to a cutting board, slice into portions, and arrange on a bed of lentils. Spoon the rich sauce over the top.
Simple, comforting, and delicious – a French-inspired classic from years of perfecting slow-cooked meats.
