Lo Schinco

• 2 tablespoons olive oil
• 2 shins of veal (ask the butcher to cut them at each end, to expose the marrow)
• 1

Heat the oil in a heavy saucepan, add the veal shins and brown on all sides. Season with sea salt and freshly ground black pepper, then remove from the pan.

Add the celery and onions to the pan and cook for about 15 minutes, until softened but not browned. Add the thyme and cook for a further 5 minutes. Raise the heat, add the white wine, plum tomatoes and stock, and bring to the boil.