Veal Shin Slow-cooked with Barolo and Sage

Serves 6 TO 8

Condé Nast House & Garden - - GOURMET -

The longer this cooks the bet­ter – in The river cafe we of­ten serve this sim­ply with br­uschetta. 2 veal shins, about 1.5kg each, trimmed of ex­cess fat ex­tra-vir­gin olive oil a bunch of fresh sage leaves

4 bay leaves

4 gar­lic cloves, peeled 1 bot­tle Barolo

250g peeled plum toma­toes from a jar, drained of their juices

1. Pre­heat the oven to 200°c. heat an oven­proof pot or flame­proof casse­role (that has a lid) over a high heat. 2. Mean­while, sea­son the shins gen­er­ously with sea salt and black pep­per. 3. care­fully add 5 ta­ble­spoons of ex­tra-vir­gin olive oil and the shins to the hot pot and fry un­til golden brown all over, turn­ing the shins ev­ery few min­utes. 4. add the sage leaves, bay leaves and gar­lic. siz­zle for a few sec­onds, then pour in the wine. ar­range the shins so the ex­posed bone side is fac­ing down. 5. add the toma­toes, bro­ken up a lit­tle. cover with a sheet of grease­proof pa­per and then the lid. Trans­fer the pot to the oven. 6. af­ter 1 hour, turn the shins over and re­duce the oven tem­per­a­ture to 150°c. cover the pot again and cook for a fur­ther 2 hours, bast­ing the shins with the roast­ing liq­uid a cou­ple of times to keep the meat moist. The veal shins are ready when the meat threat­ens to fall away from the bone. 7. serve with the mar­row from the bone and some of the roast­ing liq­uid.

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