Edible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food.
Hummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have...
Almond gazpacho with blue swimmer crab and grapesI recently spent some time in the wilds of Kangaroo Island, South Australia and given that it was the tail end of winter, the last thing I thought I would be eating is a beautifully smooth chilled...
Veal shin with sage and garlic
- 50 ml olive oil
- 6 pieces of veal shin on the bone (2.8kg)
- 3 Spanish onions, thinly sliced
- 1 head of garlic, cloves separated
- ¼ cup (loosely packed) sage leaves
- 3 fresh bay leaves
- 350 ml dry white wine
- Thinly peeled rind of 1 lemon
- 2 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 300 gm (1½ cups) carnaroli rice
- 100 ml dry white wine
- 1 litre (4 cups) hot chicken stock
- ¾ cup (loosely packed) flat-leaf parsley, finely chopped
- 1 cup (loosely packed) basil, finely chopped
- ½ cup (loosely packed) celery leaves, finely chopped
- 1 tbsp finely chopped chives
- Finely grated rind of ½ lemon
Prep time 25 mins, cook 3 hrs
This is a tomato-free twist on osso buco Milanese, with a herb instead of a traditional saffron risotto.
Preheat oven to 150C. Heat olive oil in a large casserole over high heat, add veal and cook, turning occasionally, until browned (4-6 minutes), remove from casserole and set aside.
Reduce heat to low-medium, add onion, garlic, sage and bay leaves and sauté until onion is tender and beginning to caramelise (7-8 minutes). Deglaze pan with wine, then return veal to casserole, add 1 litre water and bring to the simmer. Add lemon rind, season to taste, cover with a lid and cook in the oven until meat falls from the bone (2½-2¾ hours).
Meanwhile, for herb risotto, 45 minutes before veal is ready, heat extra-virgin olive oil in a large saucepan, add onion and celery and sauté over low-medium heat until very tender (10-12 minutes). Add rice, increase heat to medium and stir until grains are toasted (3-4 minutes). Add wine, reduce by half (1-2 minutes), add stock one ladleful at a time, stirring continuously, allowing each addition to be absorbed before adding the next, and cook until rice is al dente (20-30 minutes), stir through herbs and lemon rind and season to taste. Serve hot with veal shin.