Italian-style veal shank

Jan’s veal shank is prepared sous-vide. Take the veal shank out of its packaging and place it in a preheated pan with butter. Heat for about 3 to 5 minutes on medium-high heat. Turn regularly while heating. Do you prefer to prepare your veal shank in a microwave? Prick a few holes in the film and place the package on a plate in the microwave. Heat for 2 to 4 minutes at 630 watts. Sous-vide is a method of preparation whereby the food is vacuum-sealed first. It is then cooked in water at a controlled temperature. The advantages? Flavour, juices, vitamins and minerals are preserved. 

Cook the ribbon pasta according to the instructions on the packet. Drain and mix with olive oil, salt and pepper to taste. Cut the tomatoes off the vine. Heat a frying pan over medium heat. Add 2 tablespoons of olive oil and fry the tomatoes. Turn continuously until they lightly roast. Sprinkle with salt and pepper and dried Italian herbs. Divide the ribbon pasta among the warm plates, place the warm veal shank on top. Place the roasted tomatoes around it.