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Theo Randall’s slow-cooked veal shin with tomato and thyme

Theo Randall’s slow-cooked veal shin with tomato and thyme

Name: Theo Randall’s slow-cooked veal shin with tomato and thyme
Total time: 3 h 30 min
Yield: serves 4
Cuisine: Italian
Ingredients: 1 large veal shin about 1.5kg; 1 head celery thickly sliced; 2 carrots thickly sliced; 1 red onion finely chopped; 200ml white wine; 400g tin plum tomatoes; stripped and chopped to make 1 tsp thyme leaves; 1 lemon zested; 1 clove garlic chopped; 4 tbsp parsley roughly chopped

Published: March 25, 2015 at 3:08 PM

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serves 4

Easy

Total time: 3 hrs and 30 mins

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I first ate this in a restaurant called Del Belbo da Bardon in northern Italy. It’s a variation on osso buco but here the veal shanks are served whole to share. We drank a 1995 Barolo and it was one of the best combinations of food and wine I’ve ever tasted.

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Alternatives

Complete the dish

Try Theo Randall's recipe for slow-cooked veal shin, then check out our classic ossobuco and saltimbocca.

Ingredients

Nutrition

1 large veal shin

about 1.5kg
1 head celery

thickly sliced
2 carrots

thickly sliced
1 red onion

finely chopped
200ml white wine
400g tin plum tomatoes
stripped and chopped to make 1 tsp thyme leaves
1 lemon

zested
1 clove garlic

chopped
4 tbsp parsley

roughly chopped

Nutrition: per serving

kcal238
fat4.6g
saturates1.5g
carbs12.1g
sugars0g
fibre3.2g
protein33.9g
salt0.66g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Season the veal shin. Heat a heavy ovenproof pan, add a dash of olive oil and seal the meat on all sides. Remove from the pan.
step 2

Into the same pan add the celery, carrots and onion and fry on a fairly high heat until they begin to soften and brown. Add the wine, tomatoes and thyme, bring to the boil, then return the veal to the pan, cover and cook in the oven for 2½-3 hours. Turn the shin after 1 hour. To serve, ladle the juices over the veal and sprinkle over the gremolata.

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