Name: Shinco Arrosto (Roast Whole Shin of Veal)
Yield: Serves 8
Cuisine: Italian
Ingredients: 300 ml (10 fl oz) dry white wine; 2 red onions, peeled and finely chopped; 1 head celery, finely chopped; sea salt and freshly ground black pepper; 2 tablespoons olive oil; 2 shins of veat, cut at each end, exposing the marrow; Gremolata; 12 small carrots, trimmed; 1 × 400 g (14 oz) tin peeled plum tomatoes; 300 ml (10 fl oz) Chicken or Veal Stock; 1 tablespoon fresh thyme leaves

Preparation info

Serves
8

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

In this recipe the shin of veal is cooked whole, slowly, on top of the stove, until the meat becomes so soft and gelatinous that it falls away from the bone.

Ingredients

2 shins of veat, cut at each end, exposing the marrow
2 tablespoons olive oil
sea salt and freshly ground black pepper

Method

In a large heavy saucepan heat the oil and brown the veal shins on all sides. Season, and remove from the pan.

Add the celery and onion to the pan, and cook until soft but not brown, about 15 minutes. Add the thyme and cook for a further 5 minutes. Raise the heat, pour in the white wine, the plum tomatoes and stock, and bring to the boil. Lower the heat to a simmer, and return the shins

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Ingredients

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