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.
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 heat to the barest simmer and skim thoroughly. Simmer for 2 hours, skimming occasionally, then remove the veal shins and cool. Clingfilm these and refrigerate. Continue cooking the stock gently for 4 more hours, then sieve into a medium pan. Throwaway the vegetables and bones, and return the stock to the boil. Skim thoroughly as it returns to the boil. Continue boiling rapidly until the stock is reduced by half. Allow to cool, then refrigerate. Congratulations, you have just made veal stock!
You will need a deep casserole or roasting dish big enough to hold the veal shins, vegetables and stock.
Very carefully remove the shins to your serving dish and keep warm. Bring the liquid and vegetables in the casserole to a boil and reduce until slightly syrupy.
Check the seasoning. Spoon some of the braised vegetables around the meat, and serve the rest separately. Baste the meat with a little stock and keep the rest on the side for serving. Present to your guests to gasps of admiration.
© 1996 Alastair Little. All rights reserved.