I didn’t follow a recipe. I applied the same principles from my slow cooked lamb shanks and liberated myself from the shackles of a recipe book. It was an enlightening experience. I also didn’t put any wine in so the kids could eat it. Even so, the results were mighty fine.
As a reminder, here are my principles for slow cooking:
- right cut of meat: in this case veal shin, which after slow cooking falls off the bone
- inject flavour into the sauce: I browned fatty bacon, used a decent beef stock and put in a bouquet garni freshly cut from the garden
- don’t rush it: friends came over and I left it cooking on the stove top on a low heat for about four hours.
- 4 x veal shin (osso bucco)
- olive oil
- seasoned flour to dust the veal
- 1 x carrot, 1 x white onion, 2 sticks of celery, finely chopped
- 1 x garlic clove, finely chopped
- two rashers of fatty bacon, chopped
- 400ml tin of tomatoes
- good teaspoon of tomato paste
- beef stock (amount depends on the casserole dish you use, but rule of thumb is that the stock should just cover the meat after all the ingredients have been included)
- bouquet garni tied with kitchen twine (I used bay, parsley and rosemary)
- chopped parsley
- heat oil in a casserole dish (make sure it has a tightly fitting top)
- dust the veal with the seasoned flour
- brown the veal
- brown the bacon until crispy
- add the onion, celery and carrot and cook on a lowish heat until softened.
- add the garlic
- if there is any flour left over, add it now, and stir to mix with the vegetables
- add the meat and bacon back into the casserole dish
- add the tomatoes, tomato paste, beef stock and tuck the bouquet garni down the side of the meat
- bring up to a simmer, lower the heat. Add the lid and leave for a few hours
- when the meat is tender and falling off the bone, remove the lid and let the sauce thicken a little
- remove the bouquet garni
- add chopped parsley
- I served with pasta, but steamed vegetables and creamy mash would be lovely
- enjoy with a nice glass of red wine.