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Try Theo Randall's recipe for slow-cooked veal shin, then check out our classic ossobuco and saltimbocca.

Ingredients

  • 1 large veal shin, about 1.5kg
  • 1 head celery, thickly sliced
  • 2 carrots, thickly sliced
  • 1 red onion, finely chopped
  • 200ml white wine
  • 400g tin plum tomatoes
  • stripped and chopped to make 1 tsp thyme leaves
  • 1 lemon, zested
  • 1 clove garlic, chopped
  • 4 tbsp parsley, roughly chopped

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Season the veal shin. Heat a heavy ovenproof pan, add a dash of olive oil and seal the meat on all sides. Remove from the pan.

  • STEP 2

    Into the same pan add the celery, carrots and onion and fry on a fairly high heat until they begin to soften and brown. Add the wine, tomatoes and thyme, bring to the boil, then return the veal to the pan, cover and cook in the oven for 2½-3 hours. Turn the shin after 1 hour. To serve, ladle the juices over the veal and sprinkle over the gremolata.

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