Roasted veal shin with potatoes 'in tecia'

This divine veal shin recipe from Alessandro Gavagna is slowly roasted with vegetables and lardo for a sumptuous finish. Serve at the centre of the table on a roasting platter with the golden potatoes on the side.

First published in 2016
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Ingredients

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Imperial

Veal

  • 1 veal shin, from the back leg
  • 4 garlic cloves, sliced
  • 3 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 2 sprigs of marjoram, coarsely chopped
  • 2 sprigs of sage, coarsely chopped
  • 50g of butter
  • 2 tbsp of lard
  • 30g of lardo
  • 250ml of chicken stock
  • 50ml of sunflower oil
  • salt
  • pepper

Potatoes

  • 500g of potatoes
  • 30g of lardo
  • 30ml of peanut oil
  • 30g of lard
  • 1 onion, sliced
  • salt
  • pepper

Method

1
To begin, season the veal shin with salt, pepper and 2 cloves of sliced garlic
  • 1 veal shin, from the back leg
  • 2 garlic cloves, sliced
  • salt
  • pepper
2
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
  • 50ml of sunflower oil
  • 3 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 2 sprigs of marjoram, coarsely chopped
  • 2 sprigs of sage, coarsely chopped
3
Preheat the oven at 180°C/gas mark 4
4
Rub the lard and lardo over the shin and place it in the pan
  • 30g of lardo
  • 2 tbsp of lard
5
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
6
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.
  • 250ml of chicken stock
7
Boil the potatoes in salted boiling water for 8 minutes, then drain and remove the skins. Roughly chop the potatoes and set aside
8
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
  • 30ml of peanut oil
  • 30g of lardo
  • 1 onion, sliced
  • 30g of lard
  • salt
  • pepper
9
Continue cooking over high heat for another 30 minutes, turning occasionally to colour evenly
10
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
First published in 2016
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With a love for the region of Friuli and its ingredients, Alessandro Gavagna's unique food is a perfect marriage of Italian and Slovenian cuisine.

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