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

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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