Name: Slow-Cooked Shin of Veal with Roast Bone Marrow, Braised Celery and Carrots
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 2 large shins of veal (ideally French or English), short cut; 2 whole heads of garlic, broken down into cloves, peeled and halved; 2 sprigs of rosemary; 200 g butter; 1 garlic clove, crushed; 100 unsalted butter; 2 bunches of young carrots about 5 cm long; Sprig of rosemary; 8 good-quality anchovy fillets; Grated zest and juice of 1 lemon, plus more juice to serve; 1 tablespoon extra-virgin olive oil; 375 ml full-bodied white wine; 250 ml Madeira; 1 bunch of celery, strings peeled off and cut into 5 cm lengths; Salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

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By Anthony Demetre

Published 2008

About

This is possibly one of the most classic bistro dishes we serve as, apart from veal chops, shin is the best and tastiest veal cut. Make sure you get cuts of shin that reveal the marrow, which is crucial to the final dish.

Ingredients

2 large shins of veal (ideally French or English), short cut
200 g butter
2 whole heads of gar

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Preheat the oven to 155–170°C/gas 2–3.

In a heavy-based ovenproof pan (I find cast-iron pans best for this) over a moderate heat, brown the shins in half the butter until they are a deep gold colour.

Take out the shins and discard the blackened butter. Add the remaining

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Slow-Cooked Shin of Veal with Roast Bone Marrow, Braised Celery and Carrots

Ingredients

Method

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