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.

If you’re going to eat shin – why not the foot?

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)
Seasoned flour
Olive oil
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.

    Could’ve been better presented but this was all about the taste

  • 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!!


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