Roasted veal shin with potatoes 'in tecia'

PT3H30M

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Ingredients

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Imperial

Veal

Potatoes

1
To begin, season the veal shin with salt, pepper and 2 cloves of sliced garlic
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
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
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