Roast Veal Shin

Name: Roast Veal Shin
Ingredients: 1 whole veal shin, i.e. the cut used for ossobuco but left in 1 piece (ask your butcher to saw off the knuckle at one end and saw off the end of the bone at the other to expose the bone marrow); 3 tbsp olive oil; 200g unsalted butter; sea salt; freshly ground black pepper; 300-400ml Vermentino white wine; 6 fresh bay leaves

thehappyfoodie.co.uk

Enjoy succulent veal shin with this recipe from The River Cafe Classic Italian Cookbook. Flavoured with Vermentino white wine this is a classic Italian recipe.

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Ingredients

1 whole veal shin, i.e. the cut used for ossobuco but left in 1 piece (ask your butcher to saw off the knuckle at one end and saw off the end of the bone at the other to expose the bone marrow)
3 tbsp olive oil
200g unsalted butter
sea salt
freshly ground black pepper
300-400ml Vermentino white wine
6 fresh bay leaves