Roasted veal shin with potatoes 'in tecia'

To begin, season the veal shin with salt, pepper and 2 cloves of sliced garlic

Add the sunflower oil to a large saucepan and place over a medium heat. Add the onions, carrot, garlic, sprigs of sage and marjoram and sauté until softened

Preheat the oven at 180°C/gas mark 4

Rub the lard and lardo over the shin and place it in the pan

Bake the shin in the oven. When the first side is golden brown, turn the shin over and continue to cook. To obtain a nice colour turn the thickest part of the shin upwards – this will result in a crispier finish overall

Cook the shin for 2.5–3 hours. Add a little chicken stock to the roasting pan to prevent the bottom from burning, topping up if necessary during the cooking process.

Boil the potatoes in salted boiling water for 8 minutes, then drain and remove the skins. Roughly chop the potatoes and set aside

Warm some oil and lard in a large casserole dish, then add the lardo and cook until it begins to brown. Add the sliced onion, followed by the chopped potatoes. Season generously with salt and pepper

Continue cooking over high heat for another 30 minutes, turning occasionally to colour evenly

Serve the whole shin on a serving plate and carve it in front of your guests. Serve the potatoes on the side, straight from the casserole dish