Stinco di Vitello

Name: Stinco di Vitello (Slow-Roasted Shin of Veal)
Yield: For 8-10
Cuisine: Italian
Ingredients: 125 ml (4 fl oz) white wine; 2 tbsp olive oil; about 1 litre (1¾ pints) veal or beef stock; about 1 litre (1¾ pints) veal or beef stock; 1 whole shin of veal, weighing 2-3 kg (4½-6½ lb); 55 g (1¾ oz) butter, rolled in a little flour; 55 g (1¾ oz) butter, rolled in a little flour; salt and pepper; salt and pepper; small bunch each of sage, rosemary and thyme; small bunch each of sage, rosemary and thyme; juice of 3 lemons; small bunch each of sage, rosemary and thyme

Slow-Roasted Shin of Veal

Preparation info

For
8-10

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This dish originated from both the Veneto and Lombardy and has now spread all over northern Italy. Shin of veal has to be cooked whole and can serve quite a few people.

Ingredients

1 whole shin of veal, weighing 2-3 kg (4½-6½ lb)
2 tbsp

Europe
Italy
Main course
Mediterranean
Lombardy

Method

Preheat the oven to 160°C/325°F/gas 3. Wash and pat dry the shin of veal, then place it in a large roasting tin and rub with the olive oil and some salt and pepper. Pour the wine into the tin, plus enough of the stock to make a layer 1 cm (½ inch) deep. Add the herbs and cover with foi