This is a famous Italian casserole: shin of veal cooked in white wine with tomatoes. Try to buy the pieces of shin about 2 inches (5 cm) thick.
|2 oz (50 g) butter|
|1 medium onion, roughly chopped|
|1 clove garlic, crushed|
|4 large pieces shin of veal|
|10 fl oz (275 ml) dry white wine|
|12 oz (350 g) tomatoes, peeled and chopped|
|1 level tablespoon tomato purée|
|salt and freshly milled black pepper|
|For the garnish:|
|1 large clove garlic, finely chopped|
|2 heaped tablespoons fresh chopped parsley|
|grated rind 1 small lemon|
|Need help with conversions?|
|You will also need a wide, shallow flameproof casserole that can hold the pieces of veal in one layer.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
In a casserole, melt 1 oz (25g) of butter and fry the onion and garlic till pale gold – about 10 minutes. Then remove them to a plate with a slotted spoon. Now add the rest of the butter and fry the pieces of veal, to brown them slightly on both sides.
Then pour over the wine, let it bubble and reduce a little before adding the onion, garlic, tomatoes, tomato purée and a seasoning of salt and freshly milled pepper. Then cover the casserole and leave it to cook gently on the top of the stove for 1 hour. After that, take off the lid and let it cook for another half an hour or so until the meat is tender and the sauce is reduced.
Before serving, mix the chopped garlic, parsley and lemon rind together, then sprinkle this all over the meat. Serve this with rice (preferably Risotto alla Milanese) – and don't forget to dig out the marrow from the centre of the bone, it's the best bit.
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Get stirring! Although there is some mystique about making a risotto, in fact it's dead easy as long as you follow a few simple rules. This Italian classic is great on its own or with meat dishes.
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