Slow cooked shin of veal

Gstaad has one of the finest butchers I have ever seen! Their selection of meat is outstanding…and the staff so incredibly friendly!

What I love most about this particular butcher is that he basically decides my ‘menu du jour” for me! Awesome! He greets me with a huge welcoming smile and begins to show me what he thinks I should cook! I am then treated to a tasting of his top three hams as well as some Sardinian Flat bread! His passion for meat is so inspiring! About 1/2 an hour later, I eventually leave, with the chosen meat for the day, a baguette or two and a full stomach!

Tonight I will be making a slow-cooked shin of veal with roast bone marrow and braised celery and carrots. This dish is also known as Osso bucco and is traditionaly served with risotto alla milanese and gremolata, but because the kids will also be tucking into this spectacular dish, I have decided to make some of their all time favourite – roasties!

Slow-cooked shin of veal with braised celery and carrots

Serves 4

4-6 portions of veal shin
50g butter
1 tbsp olive oil
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
4 sprigs thyme
6 cloves of garlic, bruised
6-8 good anchovies
Juice of 1 lemon as well as two strips of zest (use a veg peeler)
1 1/2 cups of good white wine
3/4 cup water
Freshly ground pepper

Preheat your oven to 150 C.
Using a heavy based casserole pot (I use Le Creuset) Melt the butter and olive oil together and quickly sear the shins on both sides until golden brown. Do these in batches of three or four.
Once all shins are seared, return to pot and add onion, carrots, thyme, garlic, anchovies and lemon juice and zest.
Season with loads of black pepper and a pinch of salt. Do not over salt as the anchovies season this dish well!
Lastly add the wine and water, cover with lid and place in oven for a good 3-4 hours or until the meat falls away easily from the bone. Turn meat every hour and top with a little more water if needed.
Once meat is meltingly tender remove from oven and serve with braised carrots and celery.
(I used some of the jus when braising the carrots and added the celery to the casserole 1/2 an hour before
the end of cooking).







This was a major hit! The kids absolutely loved it as-well! The flavour was incredible…the saltiness from the anchovies was enough to season the dish and I absolutely loved the underlying citrus tone from the lemon.

A delcious chilled bottle of Chateux Maison Blanche, Grand Cru accompanied by the MOST spectacular view and good laughs, was an end to another beautiful day in Gstaad.

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