Lo Stinco

Name: Lo Stinco (Poached White Shin of Veal)
Yield: 6–8 people for the poaching
Cuisine: Italian
Ingredients: 2 shins of veal on the bone; 2 bay leaves; 5 kg veal bones, chopped into 4 cm pieces (ask your butcher to do this); 1 bottle red wine; 6 onions, peeled and cut into 5 mm dice; 4 celery sticks, coarsely chopped; 4 onions, peeled and coarsely chopped; 4 carrots, coarsely chopped; 4 carrots, peeled and cut into 5 mm dice; 1 celeriac, peeled and cut into 5 mm dice; good olive oil

Poached White Shin of Veal

Preparation info

6–8
people for the poaching

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

Instead of cutting a shin of veal into slices for osso buco, here it is first poached to half tenderness then braised in the reduced cooking liquor with vegetables and wine. This is a lengthy and troublesome dish to make – stretched over two days – but gives an undeniably spectacular result.

Ingredients

2 shins of veal on the bone
5 kg veal bones, chopped into 4 cm pieces (as

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Poaching the veal (day one)

Preheat the oven to its maximum. Put the chopped veal bones and chopped vegetables into a lightly oiled roasting dish and brown thoroughly in the oven, for 40 minutes approximately.

Take a large stockpot and pile the browned bones and vegetables in it. Put the shins of veal on top. Cover with cold water and bring slowly to the boil. Turn down the he