- ¼ cup olive oil
- 6 large or 12 small veal/beef shin
- plain flour, for dusting
- 2 shallots or 1 large onion, thinly sliced
- 1 carrot, thinly sliced
- 1 celery stick, thinly sliced
- 2 cloves of garlic, crushed
- 1 cup red wine
- 1 cup tomato puree
- 2 tablespoons tomato paste
- 2 tbsp beef stock
- 1 litre hot water
- 2 sprigs of rosemary
For the gremolata, combine the following ingredients:
- Zest of 2 lemons
- ¼ cup chopped parsley
- 1 garlic clove, finely chopped
- Olive oil to bind
Heat half the olive oil in a casserole pot or deep frying pan over a medium heat. Season and dust the veal shin in flour, shaking off the excess. Fry on both sides until nicely browned and caramelized. Remove from the pan and set aside.
Add the remaining olive oil to the pan and cook the shallots, carrot, celery and garlic until tender. Add the red wine and simmer until the wine has evaporated. Return the shins to the pan and add the tomato puree, tomato paste and beef stock. Add the rosemary and season with salt and pepper.
Reduce the heat, cover and allow to simmer for 2 hours or until the meat is tender and the sauce is deliciously rich. Sprinkle with gremolata and serve on mashed potato or creamy polenta.