Name: Veal shin with sage and garlic
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6
Ingredients: 50 ml olive oil; 6 pieces of veal shin on the bone (2.8kg); 3 Spanish onions, thinly sliced; 1 head of garlic, cloves separated; ¼ cup (loosely packed) sage leaves; 3 fresh bay leaves; 350 ml dry white wine; Thinly peeled rind of 1 lemon; Herb risotto; 2 tbsp extra-virgin olive oil; 1 onion, finely chopped; 2 celery stalks, finely chopped; 300 gm carnaroli rice (1½ cups); 100 ml dry white wine; 1 litre hot chicken stock (4 cups); ¾ cup (loosely packed) flat-leaf parsley, finely chopped; 1 cup (loosely packed) basil, finely chopped; ½ cup (loosely packed) celery leaves, finely chopped; 1 tbsp finely chopped chives; Finely grated rind of ½ lemon

Veal shin with sage and garlic

Australian Gourmet Traveller Italian recipe for veal shin with sage and garlic.

Serves 6

Prep

25M

Cook

Total

3H 25M

This is a tomato-free twist on osso buco Milanese, with a herb instead of a traditional saffron risotto.

Ingredients

50 ml olive oil

6 pieces of veal shin on the bone (2.8kg)

3 Spanish onions, thinly sliced

1 head of garlic, cloves separated

¼ cup (loosely packed) sage leaves

3 fresh bay leaves

350 ml dry white wine

Thinly peeled rind of 1 lemon

Herb risotto

2 tbsp extra-virgin olive oil

1 onion, finely chopped

2 celery stalks, finely chopped

300 gm carnaroli rice (1½ cups)

100 ml dry white wine

1 litre hot chicken stock (4 cups)

¾ cup (loosely packed) flat-leaf parsley, finely chopped

1 cup (loosely packed) basil, finely chopped

½ cup (loosely packed) celery leaves, finely chopped

1 tbsp finely chopped chives

Finely grated rind of ½ lemon

Method

Main

1.Preheat oven to 150C. Heat olive oil in a large casserole over high heat, add veal and cook, turning occasionally, until browned (4-6 minutes), remove from casserole and set aside.

2.Reduce heat to low-medium, add onion, garlic, sage and bay leaves and sauté until onion is tender and beginning to caramelise (7-8 minutes). Deglaze pan with wine, then return veal to casserole, add 1 litre water and bring to the simmer. Add lemon rind, season to taste, cover with a lid and cook in the oven until meat falls from the bone (2½-2¾ hours).

3.Meanwhile, for herb risotto, 45 minutes before veal is ready, heat extra-virgin olive oil in a large saucepan, add onion and celery and sauté over low-medium heat until very tender (10-12 minutes). Add rice, increase heat to medium and stir until grains are toasted (3-4 minutes). Add wine, reduce by half (1-2 minutes), add stock one ladleful at a time, stirring continuously, allowing each addition to be absorbed before adding the next, and cook until rice is al dente (20-30 minutes), stir through herbs and lemon rind and season to taste. Serve hot with veal shin.