Name: How to make khoresht karafs a la parisienne
Ingredients: 435.0g Celery 1 bunch cut; 150.0g Mint leaves; 1.0 Onion diced; 10.0 Spring onions; 4.0 Garlic crushed; 2.0 Lime zest; 1.0 Lime juice; 2.0tsp Salt; 1.0tsp Pepper; 1.0tsp Turmeric/curcuma; 2.0Tbsp Olive oil; 1.0kg Veal shanks boiled and boned; 2.0c veal stock

STEPS
INGREDIENTS
200 g with stems. 100 g
Add salt pepper and turmeric
Add the spring onions
Add zest of 2 limes
Celery
Add celery, mint, boiled veal shanks and 1 or more stock. Cover cook for 30 mins until celery is cooked. ( the meat is already cooked)
435.0g Celery 1 bunch cut 
150.0g Mint leaves
1.0  Onion diced
10.0 Spring onions 
4.0 Garlic crushed
2.0 Lime zest 
1.0 Lime juice
2.0tsp Salt 
1.0tsp Pepper
1.0tsp Turmeric/curcuma
2.0Tbsp Olive oil 
1.0kg Veal shanks boiled and boned
2.0c veal stock

How to make khoresht karafs a la parisienne

I say a la Parisienne because I don't have all the right ingredients at hand. It is an iranian stew. My love for this dish is the celery mixed with fresh mint and lime...serve with basmati rice