Shinco Arrosto

Roast Whole Shin of Veal

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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