Theo Randall’s slow-cooked veal shin with tomato and thyme
I first ate this in a restaurant called Del Belbo da Bardon in northern Italy. It’s a variation on osso buco but here the veal shanks are served whole to share. We drank a 1995 Barolo and it was one of the best combinations of food and wine I’ve ever tasted.
- 1 large veal shinabout 1.5kg
- 1 head celerythickly sliced
- 2 carrotsthickly sliced
- 1 red onionfinely chopped
- 200ml white wine
- 400g tin plum tomatoes
- stripped and chopped to make 1 tsp thyme leaves
- 1 lemonzested
- 1 clove garlicchopped
- 4 tbsp parsleyroughly chopped
Nutrition: per serving
- kcal238
- fat4.6g
- saturates1.5g
- carbs12.1g
- sugars0g
- fibre3.2g
- protein33.9g
- salt0.66g
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.