Jellied Shin of Veal

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 1 kg (2 lb) shin of veal and 1 shin bone, cracked
  • 2–3</


Sauté the meat and bone (well scrubbed and cracked to release the marrow) in hot oil in a large pan until coloured all over. Season with salt and pepper, and sprinkle with turmeric if used. (This gives a fine taste and a delicate colour.) Cover with water. Bring to the boil and simmer gently, covered, for about 2½ hours. The meat will be quite soft and the sauce rich and gelatinous. Remove any