braised shin of veal [osso buco


  • 2kg Bone-in beef shin (we can slice into even portions for you)
  • 3-4 Plain flour, seasoned with salt and pepper
  • 75 kg Beef dripping
  • 1 Onion, peeled and chopped
  • 1 Carrot, peeled and chopped
  • 1 Garlic bulb, halved
  • 2 Bay leaves
  • 5 Thyme stalks
  • 400g Tin chopped tomatoes
  • 300ml White wine
  • 300ml Chicken stock
  • Maldon sea salt and fresh ground black pepper


    step 1

    Coat the beef shin slices in the seasoned flour and then melt the beef dripping in a large heavy-based pan until hot and brown the meat all over, until golden and crusted. Set aside on a plate.

    step 2

    Next add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, bay and thyme and cook for a few minutes more.

    step 3

    Increase the heat and add the wine and chopped tomatoes to the pan. Return the meat and place on top of the vegetables and bubble until the wine has reduced by half. Pour in the stock and reduce to a simmer.

    step 4

    Reduce the heat to its lowest, cover and simmer for 2 hours, carefully turning the meat every 30 minutes or so, until it is tender enough to cut with a spoon.

    step 5

    Serve with buttered mash and Spring greens.