|
Serves:
4 |
Cooking:
1½ hours |
|
Preparation:
15 minutes |
|
Ingredients:
|
1 large |
onions,
peeled & chopped |
|
75g/3 oz |
butter |
|
4 thick slices |
veal shin 6.5cm/1½in
thick |
|
|
plain flour
for dusting |
|
1 large |
carrot,
scrubbed and diced |
|
2 sticks |
celery,
roughly chopped |
|
3 large |
tomatoes,
skinned, de-seeded and chopped |
|
to taste |
salt &
freshly ground black pepper |
|
1 sprig |
fresh sage
or
1.75ml/¼ tsp if using dried sage |
|
150ml/
¼ pint |
Dry white wine |
|
Gremolata: |
|
|
30ml/2 tbsp |
parsley,
finely chopped |
|
2 cloves |
garlic,
peeled and finely chopped |
|
2 |
anchovy
fillets, mashed |
|
15ml/1 tbsp |
lemon rind,
finely grated |
Method:
Over a medium
heat, in a wide pan, fry the onion in half the butter until golden.
Dust the veal
slices in the flour and fry in the same pan until browned on all
sides. Stand the veal slices on their sides to retain marrow.
Add carrot,
celery and tomatoes, season to taste and add the sage and wine. Cover
and simmer for 1 hour or until the veal is tender, adding a small
amount of water as necessary.
Meanwhile,
prepare the gremolata by mixing all the ingredients together. When
the veal is cooke, transfer to a serving dish and spoon over the gremolata.
Add 60ml/4
tbsp water to the juices in the pan, stir well to gather all the
residue into a sauce and reduce slightly. Add the remaining butter
and pour over the veal.