A real Italian classic of slow-cooked veal shins in a rich tomato sauce
Course Main Course
Cuisine Italian
Keyword gremolata, milanese, ossobuco
Prep Time 30 minutesmins
Cook Time 2 hourshrs30 minutesmins
Servings 6people
Author Bart van der Lee
Ingredients
voor de kalfs schenkel
4 veal shin slices
100gramflour
50grambutter
For the tomato sauce
4 fresh tomatoes
250gram passata
250mlveal or chicken stock
5gramthyme
For the gremolata
1lemon
1-2cloves garlic
10gramparsley
Instructions
For the tomato sauce
Peel the tomatoes and blender with a hand blender, pass them through a fine-mesh sieve into your passata.
For the veal shin
Season the shins with pepper and salt and dust them on both sides with the flour.
Heat a large pan with a splash of oil and roast the shins on both sides till they are golden brown. Remove any excess oil and lower the heat.
Add the butter and bask the shins for 5 minutes.
Add the tomato sauce and thyme and bring it to a simmer. Cover the pan with a lid and braise the shins at 180°c for 2 hours until they are completely cooked and fall off the bone.
Once cooked, remove any access fat that sits on top of the sauce and add a drop of water if the sauce dried up too much. Finish with the gremolata just before serving.
For the gremolata
Grate the lemon skin and the garlic.
Wash, dry, and chop the parsley.
Mix the lemon zest, garlic, and parsley to make the gremolata.