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Veal shin with sage and garlic


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

You'll need

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 (1½ cups) carnaroli rice 100 ml dry white wine 1 litre (4 cups) hot chicken stock 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

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Quality white Soave.

Featured in

May 2010

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