Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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We are most familiar with shin of beef when it has been cut into portion- or bitesized pieces and stewed. Here a whole section is cut across the shin and tied into a joint with the bone left in the middle and then braised in white wine, a sort of giant osso buco. It is flavoured with dried tangerine peel and the sauce is glossed and deepened with soy, then finished with a black olive tapenade. You can buy the peel in Oriental markets. Soy sauce? Oriental markets? Absolutely. Serve with boil