Recipe for Roast Whole Shin of Veal ( Shinco Arrosto ) 
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Yield:
8
Ingredients:
Amount Ingredient
2 x shins of veal cut at each end exposing the marrow
2 tbl olive oil
sea salt and freshly ground black pepper
1 head celery flnely chopped
2 x red onions peeled and finely chopped
1 tbl fresh thyme leaves
300 ml dry white wine
1 x 400g tin peeled plum tomatoes
300 ml chicken or veal stock (qv)
12 sm carrots trimmed
Instructions:
Instructions: In a large heavy saucepan heat the oil and brown the veal shins on all sides.

Season and remove from the pan.

Add the celery and onion to the pan and cook until soft but not brown about 15 minutes.

Add the thyme and cook for a further 5 minutes.

Raise the heat pour in the white wine the plum tomatoes and stock and bring to the boil. Lower the heat to a simmer and return the shins of veal to the pan.

Cover with greaseproof paper and the lid and cook gently for 2 hours.

About lo minutes before serving add the carrots.

Carve the meat into medium thick slices and serve with the juices from the pan.

Knock the shin bone to release the marrow and add a spoonful to each portion.

Sprinkle with gremolata.

In this recipe the shin of veal is cooked whole slowly on top of the stove until the meat becomes so soft and gelatinous that it falls away from the bone.

Serves 8

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