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4–6
Medium
Published 2008
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.
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