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.

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