Preparation info

  • Serves


    • Difficulty


Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

  • About


  • 4 thick slices shin of veal
  • flour
  • salt and freshly-ground
  • black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • ½ Spanish onion, finely chopped
  • ¼ pint boiling water or light stock
  • ¼ pint dry white wine
  • 2–4 tablespoons tomato concentrate
  • 1 anchovy fillet, finely chopped
  • 4 tablespoons chopped parsley
  • grated rind of ½ lemon
  • saffron rice


    Choose shin of veal with plenty of meat and have it sawn into pieces 2 inches thick. Dredge pieces with flour; season with salt and freshly-ground black pepper and brown them in olive oil and butter. Add 1 clove of garlic and ½ Spanish onion, finely chopped; pour over boiling water or light stock, white wine and tomato concentrate; cover the pan and simmer for 1½ hours. Then add the anchovy fillet and the remaining garlic clove, both finely chopped. Blend thoroughly, heat through and serve sprinkled with chopped parsley and grated lemon rind, and accompanied by saffron rice.