BRAISED VEAL SHANK
INGREDIENTS (SERVES 1)
1 veal shank / 3 onions, diced / 4 sticks of celery, quartered / 3 carrots, quartered / 30g tomato paste / 175ml white wine / 250ml chicken stock / 250ml veal stock / 1tbsp thyme / 1tbsp black peppercorns
Season the meat and sear it over a medium/high heat, then remove from the pan. Reduce the heat, add the vegetables and cook until brown, then add the tomato paste and cook for a few more minutes. Add white wine and cook until it’s mostly evaporated, then return the veal shank and cover with the stock. Cover with aluminium foil and cook in an oven at 135°C for 3 hours. Serve with vegetables of your choice.
WHITE’S INSTANT TIP
‘One of my favourite cooking methods involves roasting a whole fish, such as sea bass, marinated in a mixture of salt and egg whites. Then just drizzle lemon juice and high quality olive oil over it to serve.’