Roast Shin of Veal

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is my favourite cut of veal by far. Do not be put off by thoughts of tough meat or difficulty when it comes to carving. A shin of veal can look unwieldy when you see the whole thing, but ask your butcher to saw right through the bone at the thin end of the shin, about an inch above the meat. This releases the tendons and allows the meat, while it is roasting, to shrink down the bone and ‘collect’ at one end.