Name: Braised Shin of Veal with Pea Risotto
Yield: Serves 4–6 as a main course
Ingredients: few thyme and rosemary sprigs, leaves only, chopped; 1 carrot, peeled and chopped; 2–3 tbsp olive oil; sea salt and black pepper; 4 garlic cloves, peeled and finely crushed; 2 tbsp mascarpone; 1 bouquet garni (1 bay leaf, few parsley sprigs and thyme stalks, tied together); blanched broad beans (optional); handful of micro leaves or mâche edible flowers (optional); 1 veal shin, about 1.6 kg, boned and trimmed; 1.2 litres veal stock; 300 g risotto rice; 75 g Parmesan, freshly grated; 100 g butter; 500 ml dry white wine; 5–6 tbsp pea purée; about 400 ml chicken stock; 1 bay leaf; 1 leek, trimmed and chopped; blanched peas; 350 ml water; 500 g frozen peas; 2 celery sticks, trimmed and chopped; 1 onion, peeled and chopped; 1 litre chicken stock; 1 tbsp tomato purée; 75 g butter, diced; 750 ml chicken stock

Preparation info

Serves
4–6
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Braised Veal Shin

1 veal shin, about 1.6 kg, boned and trimmed
4 garlic cloves, peeled and finely crushed<

Method

Open out the boned veal shin on a chopping board and rub all over with the garlic, chopped herbs, salt and pepper. Roll up the shin into a log and secure with kitchen string.

Heat 2 tbsp olive oil in a flameproof casserole or heavy-based pan until hot. Add the veal shin and fry for 2–3 minut