The following beef shin recipe being my take on Osso Buco (meaning hollow bone) using veal shin, sawn cross-section to include the bone.
Nothing to stop you substituting veal for beef shin – I like the beef – it’s more gelatinous. Look out for English rose veal (www.helenbrowningorganics.co.uk) – which hasn’t been subjected to the horrors of continental veal production.
Glug of olive oil
2 garlic cloves, smashed & chopped
2 carrots, roughly chopped
3 celery sticks, roughly chopped
2 medium onions, roughly chopped
1 bay leaf (or lemon leaf)
250ml dry white wine
350ml chicken or veal stock
Heat a glug of oil in this pot on the hob. Seal & brown the shin slices 5 minutes each side. Remove & reserve the meat & in the same pot, seal & soften the garlic, celery, carrot & onion. Return the meat, carefully arranged flat side down. Add the wine & reduce a little – then add the stock & bay (or lemon) leaf & bring to a gentle simmer.
Pop the lid on the casserole or cover with foil, place in preheated oven & slowly cook for 2 hours until the meat falls away from the bone.
Keep an eye on the volume of cooking liquor & top up a little if necessary during cooking. Carefully turn the shin slices after an hour.
In foodie talk, the zest accompaniment is ‘gremolata’. Mix together lemon zest, parsley & garlic. A generous pinch of gremolata over each serving of slow cooked shin & a glass of Sauvignon Blanc, buttery mash with a pinch of saffron…perfect.