Braised Veal Shin
After a weekend like that, there is no getting away from the fact that comfort food is the order of the day. But if you’re after a different meat in your slow cooked diet – why not try veal shin? It happened completely by accident but while on an excursion to the Ludlow Food Centre I happened to spot some veal shin and, having never cooked with it before decided that I should.
The first thing which sprung to mind was the Italian Dish Osso Bucco. However having consulted La Cucina, I couldn’t find a recipe. So as per usual I kinda just started and went with whatever felt right.
Here’s what happened (roughly)
2 Portions Veal Shin (1 portion being a cross-section through the shin – bone still in)
1 Onion – sliced
2 Sticks of celery – finely chopped
1 Glass dry white wine
200ml light chicken or vegetable stock
Salt & Pepper to taste.
- Toss the veal in the seasoned flour.
- Heat a little olive oil in a casserole (which has a lid) over a medium/high heat.
- Brown the veal on all sides then remove from the pan and turn down to low heat.
- Add the onion and celery to the pan and cook slowly until translucent.
- Turn the heat up to high and add the glass of wine. Cook until most of the liquid has evaporated.
- Return the veal to the pan then pour over the stock.
- Add salt & pepper
- Leave to cook for 2 hours on the hob, with the lid on. Carefully turn the meat every half an hour.
I ate it as it was with just a scattering of a very simple gremolata, but no doubt it would have been as delicious with some mashed potatoes or your favourite pasta. This was a much lighter dish than a traditional beef stew or the braised oxtail I put up recently, but it still had a that lovely comfort element to it.
I wasn’t overly happy with the presentation – but I was too hungry to worry about that at the time!!