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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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A typical Lombardian dish, stinco di vitello is whole shin of veal cooked slowly in stock, wine and perhaps a little lemon juice for at least two hours, or until tender. Once cooked, the meat is served off the bone. Similarly, shin of pork can be roasted with herbs, such as rosemary and sage as well as a little wine.

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