By Antonio Carluccio and Priscilla Carluccio
Published 1997
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.
© 1997 Antonio Carluccio estate. All rights reserved.
Advertisement
Spotted a problem? Let us know!
Advertisement