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Ingredientes
- 2 x shins of veal cut at each end exposing the marrow
- 2 Tbsp. extra virgin olive oil
- Â Â sea salt and freshly grnd black pepper
- 1 head celery flnely minced
- 2 x red onions peeled and finely minced
- 1 Tbsp. fresh thyme leaves
- 300 ml dry white wine
- 1 x 400g tin peeled plum tomatoes
- 300 ml chicken or possibly veal stock (qv)
- 12 sm carrots trimmed
- Â Â Gremolata (qv)
Direcciones
- In a large heavy saucepan heat the oil and brown the veal shins on all sides.
- Season and remove from the pan.
- Add in the celery and onion to the pan and cook till soft but not brown about 15 min.
- Add in the thyme and cook for a further 5 min.
- Raise the heat pour in the white wine the plum tomatoes and stock and bring to the boil. Lower the heat to a simmer and return the shins of veal to the pan.
- Cover with greaseproof paper and the lid and cook gently for 2 hrs.
- About lo min before serving add in the carrots.
- Carve the meat into medium thick slices and serve with the juices from the pan.
- Knock the shin bone to release the marrow and add in a spoonful to each portion.
- Sprinkle with gremolata.
- In this recipe the shin of veal is cooked whole slowly on top of the stove till the meat becomes so soft and gelatinous which it falls away from the bone.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 153 | |
| Calories from Fat 66 | 43% |
| Total Fat 7.4g | 9% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 68mg | 3% |
| Potassium 337mg | 10% |
| Total Carbs 9.81g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.02g | 3% |
| Protein 5.65g | 9% |
