Slow-Cooked Veal Shin with Tomato and Thyme

This take on Italian osso buco makes a great autumnal dinner. Slow-cooked and so tender, this veal recipe is comforting and great for the family!

by Theo Randell

Ingredients
Method

Ingredients

- 1 large veal shin (about 1.5 kg)
- 1 celery head (thickly sliced)
- 2 carrots (thickly sliced)
- 1 red onion (finely chopped)
- 200 ml Yellow tail white wine
- 1 tin plum tomatoes
- 1 tsp fresh thyme
- 1 lemon (zested)
- 1 garlic clove (chopped)
- 1 handfull fresh parsley (chopped)

Method

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.

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.

3

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.

4

To serve, ladle the juices over the veal and sprinkle over the chopped parsley.

Comments & Ratings

More Yellow tail wines recipes

	1 large	Veal Shin (about 1.5 kg)
	1	Celery Head (thickly sliced)
	2	Carrots (thickly sliced)
	1	Red Onion (finely chopped)
	200 ml	Yellow Tail White Wine
	1 tin	Plum Tomatoes
	1 tsp	Fresh Thyme
	1	Lemon (zested)
	1	Garlic Clove (chopped)
	1 handfull	Fresh Parsley (chopped)

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Slow-Cooked Veal Shin with Tomato and Thyme

Ingredients

Method

1

2

3

4

Comments & Ratings