Post by minesamojito on Oct 16, 2012 20:59:31 GMT
You might have gathered by some of the posts that I have done in recent months that I am a big fan and supporter of British Rose Veal, the quality and delicacy of this meat is outstanding, and I struggle to understand the reluctance for a lot of people to give it a try now the issues of poor husbandry are no longer valid.
I have discussed the price of Rose Veal with a few people, and yes if you plump for a pricey cut such as a fillet or sirloin, it’s going to cost a bit, but a cut such as these bone in shin represent really good value. The marrow in the bone just adds so much depth of flavour it’s best if you can keep the bone in.
I picked up these lovely bone in veal shins from my friends at Pitmans Farm. I rolled the meat in a little seasoned plain flour and browned both sides in a shallow wide cast iron casserole dish on a medium heat, in a couple of tablespoons olive oil and a knob of butter. Once brown I removed the meat and set aside.
Then soften 2 onions, 2 sticks of celery, 2 cloves of garlic and 2 carrots (all finely chopped) in a little olive oil. Then pop the meat back in the pan, add a sprig of rosemary, 2 bay leaves, and a glass of white wine. Allow the wine to reduce a little and add 500ml of a light stock, I used chicken stock, 200ml passata, and season to taste.
Place the lid on the casserole dish, and allow to bubble away for a couple of hours until the meat is soft and the sauce rich and thick.
Serve with a simple risotto ( milanese), polenta or mashed potato, and garnish with a gremolata made from the zest of a lemon, a couple of tablespoons finely chopped flat leaf parsley, and a mashed clove of garlic.
Cheers
Marcus
