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.
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
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
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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
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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
