A classic Italian dish.
Cheaper cuts of meat often given to the dog can actually make delicious meals, provided you use a long slow method of cooking.
This recipe serves 6-8 people.
17 pieces veal shin on the bone
3-4 tablespoons olive oil
1 large onion, diced
3 carrots, diced
2 celery stalks, diced
1 x 400g can tomato pieces or 3 tomatoes, diced
2 tablespoons tomato paste
2 cups white wine
1 – 1 1/2 cups veal (or beef) stock
2 bay leaves
salt and pepper to taste
Preheat the oven to 190C. Heat a little oil in a pan (or cast-iron casserole dish over the stove) and brown meat on both sides. Remove and set aside. Heat remaining oil in the pan and lightly sautÃ© the onion, carrot and celery. Add the bay leaves and tomato paste and cook for a few minutes. Next add the white wine and diced tomatoes. Return the meat to the pan. Pour over the stock, then add enough water to bring the liquid to the top of the veal. Cover with baking paper and then foil, and crimp the edges to seal well. Place in the oven and cook for 1 hour 30 minutes, or until the meat falls off the bone. Top with the diced vegies and serve with boiled potatoes.