Stinco di Vitello allo Spiedo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
We love veal shanks in Lombardy, although traditionally they would be cooked in the oven not on the spit. We do cook pork shanks on the spiedo, and I’ve discovered that veal works just as well. Of...
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Cooking tools:
- Rotisserie spit
- Grill
- Oven
- Serving platter
- Plate
- Airtight container
Ingredients
- 2 x 750 g veal shanks, brought to room temperature
- 1 potato, scrubbed and cut in half (optional)
- 3 sprigs rosemary, leaves very finely chopped
- fine salt
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