- 8 slices veal shin
- 1/3 cup flour
- salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3/4 cup dry white wine
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 400g can chopped tomatoes
- 1-2 cups chicken stock
Preheat the oven to 160 C.
Dust the veal with seasoned flour and brown in butter and oil in a frying pan over a medium heat, transfer to a casserole dish once coloured.
Gently cook the garlic and onion in the same pan until tender, add to casserole.
Increase the heat in the frying pan and add wine, allow to bubble and reduce.
Pour over wine, tomatoes and enough chicken stock so that meat is just covered.
Place baking paper over meat and cover with lid. Place in the oven and cook for 45 minutes, check liquid levels and top up if necessary, cook for another 45 minutes. By this time the meat should be falling off the bone.
Serve sprinkled with gremolata.