This stunning recipe by David Lovett, Head Chef of Uccello is part of his new real, rustic and regional menu.


  • 6 bobby veal shins, marrow exposed

  • 3 tablespoons olive oil

  • 1/2 head celery, roughly diced

  • 2 small onions, roughly diced

  • 1 bunch thyme, leaves picked

  • 400ml white wine

  • 1 bunch oregano, leaves picked

  • 1 x 400gm tin peeled tomatoes

  • 400ml chicken stock

  • 3 bunch Dutch carrots ends trimmed (but not all the way, leave 2cm green)

  • 1 bunch flat leaf parsley

  • Zest of 1 lemon

  • 2 small cloves garlic


  • 1.

    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.

  • 2.

    Sweat the onion and celery in the same pan for 10-12 mins to soften but not colour.

  • 3.

    Add thyme, pinch of salt and a pinch of dry chilli flakes.

  • 4.

    Turn flame to full, get veg frying and add wine, stock and tomatoes and bring to a boil.

  • 5.

    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.

  • 6.

    For gremolata chop zest, parsley and garlic together till relatively fine.

  • 7.

    Serve 1 shin per person, and evenly distribute the veg and sauce.

  • 8.

    Sprinkle with gremolata and a drizzle of good olive oil.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 280kj
  • Fat Total 21g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 12g
  • Sugar 4g
  • Sodium 406mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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