Name: Stinco di Vitello (Shin of Veal)
Yield: Serves 4–6
Ingredients: leaves from 1 or 2 rosemary sprigs, finely chopped; 4 tablespoons olive oil; 1 × 1.8 kg (4 lb) veal shin; 3 garlic cloves, chopped; leaves from 1 or 2 thyme sprigs, chopped; 500 ml (2 cups) white wine; 30 g (1 oz) butter; 6 sage leaves, chopped; 1 small onion, cut into quarters; 1 carrot, chopped; 1 celery stalk, cut in half

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

You could also add some other herbs instead of, or with, these and also a little finely grated lemon rind in the herb mix. Serve with cannellini bean purée.

Ingredients

leaves from 1 or 2 rosemary sprigs, finely chopped
6 sage leaves, chopped
leaves from 1

Method

Preheat the oven to 220°C (425°F/Gas 7). Combine the rosemary, sage, thyme and garlic in a bowl. Put the veal shin on a board and, with a sharp knife, make two small slits on the meaty side. Try to judge exactly where they would meet up on the other side of the veal and make a couple o