More Sites

Veal shin with sage and garlic

Gourmet~Traveller
Cuisine
Italian
Serves
6
Veal shin with sage and garlic
By 

Ingredients

  • 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

Herb risotto

  • 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

Preparation method

Serves 6

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.

More inspiration

McDonald's burger served with hidden swastikaMcDonald's burger served with hidden swastikaThere are a bunch of ways a visit to a fast-food restaurant can leave a bad taste in your mouth and race hate is now one of them. But rather than leave racist remarks on receipts a US McDonald's... Cheeses saltier than seawater shamedCheeses saltier than seawater shamedA survey of salty cheeses has UK health groups comparing haloumi to seawater, in an effort to encourage the dairy industry to further reduce sodium content in their foods. Man buys all the pies to spite unruly childMan buys all the pies to spite unruly childA Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. In this case, revenge is not a dish best...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake