- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 40 minutes
- Effort: easy
- 4 large pieces shin of veal, about 4cm thick, trimmed of excess fat
- flour, for coating
- 3 tbsp olive oil
- large knob butter
- 2 white onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 carrots, finely chopped
- 2 stick celery
- 1 sprig of sage, finely chopped
- 2 fresh bay leaves
- 2 tinned anchovies, finely chopped
- 50 g flat leaf parsley, stalks removed, leaves chopped
- 200 ml dry white wine
- 200 ml meat or chicken stock
- black pepper
- saffron risotto, to serve
1. Make a series of vertical cuts around the edge of the veal to avoid shrinkage. Season with salt and freshly ground black pepper, not forgetting the bone marrow in the middle. Spread the flour on a plate. Dip the veal in the flour, shaking off the excess.
2. Heat the oil and butter in a large, heavy-based, flameproof casserole over medium-high heat. Add the veal in a single layer and brown on both sides. Transfer to a plate and keep warm.
3. In the same pan, gently fry the onion, garlic, carrots and celery for about 5 minutes until the onion is translucent.
4. Stir in the sage, bay leaves, anchovy fillets and lemon zest.
5. Return the veal to the pan, making sure that it is submerged and not simply sitting on top of the vegetables. Simmer for 5 minutes, then stir in the parsley.
6. Pour in the white wine and the stock along with any remaining juices from the plate on which the meat rested. Bring to the boil, then simmer for 15 minutes to reduce.
7. Bring the mixture back to the boil and skim off all the impurities that rise to the surface.
8. Cover with a lid and cook over very low heat for about 2 hours until the veal is very tender, turning the veal every 30 minutes or so.
9. Serve with Saffron Risotto.
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