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This stunning recipe by David Lovett, Head Chef of Uccello is part of his new real, rustic and regional menu.
In a large pan heat the oil, add the veal and colour on all sides, add sat and pepper, remove from pan and set aside.
Sweat the onion and celery in the same pan for 10-12 mins to soften but not colour.
Add thyme, pinch of salt and a pinch of dry chilli flakes.
Turn flame to full, get veg frying and add wine, stock and tomatoes and bring to a boil.
Return veal to pan, cover with grease proof paper, and tin foil and put into a 170 degree oven for 1.5 hours, add whole carrots and turn veal, cool for another 20 mins uncovered.
For gremolata chop zest, parsley and garlic together till relatively fine.
Serve 1 shin per person, and evenly distribute the veg and sauce.
Sprinkle with gremolata and a drizzle of good olive oil.
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