I apologise for the photo. The settings on my camera were way out.
I will replace it when I make it again.
Ingredients:
- 1kg veal shin, cut 2.5cm thick
- 1 cup plain flour
- 100ml olive oil
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 carrot, peeled and diced
- ¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
- 2 cloves garlic, roughly chopped
- 1 cup white wine
- 2 tablespoons tomato paste
- 1 bay leaf
- 4 sprigs thyme (I used 1/4 teaspoon dried)
- Zest of 1 lemon
- 400g tin crushed tomato
- 2 cups veal or chicken stock
- 400g tin of cannellini beans or 100g dried (soaked for 2hrs)
Method:
- Preheat oven to 180⁰C
- Season meat with salt and white pepper and toss in flout to coat, shaking off excess. Heat oil in a frying pan, add meat and panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes
- Add tomato paste and cook for 1-2 minutes and deglaze with wine
- Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours
- Remove lid, cook for 45 minutes until sauce has thickened
- Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest
- Serve with crusty bread.
Note: I went to buy veal shin bones but the butcher only had beef shin bones. They were larger than the Masterchef shin bones so 1kg equalled 4 large pieces. The butcher explained that veal is a calf up to 130kg. The shin bones he had were from a cow 150kg (so only 20kg heavier). D-E-L-icious XD
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