The longer this cooks the better – in the River Cafe we often serve this simply with bruschetta.
2 veal shins, about 1.5kg each, trimmed of excess fat extra virgin olive oil
a bunch of fresh sage leaves
4 bay leaves
4 garlic cloves, peeled
1 bottle Barolo
250g peeled plum tomatoes from a jar, drained of their juices
Preheat the oven to 200°C.
Heat an ovenproof pot or flameproof casserole (that has a lid) over a high heat. Meanwhile, season the shins generously with sea salt and black pepper. Carefully add 5 tablespoons of extra virgin olive oil and the shins to the hot pot and fry until golden brown all over, turning the shins every few minutes.
Add the sage leaves, bay leaves and garlic. Sizzle for a few seconds, then pour
in the wine. Arrange the shins so the exposed bone side is facing down. Add the tomatoes, broken up a little. Cover with a sheet of greaseproof paper and then the lid. Transfer the pot to the oven.
After 1 hour, turn the shins over and reduce the oven temperature to 150°C. Cover the pot again and cook for a further 2 hours, basting the shins with the roasting liquid a couple of times to keep the meat moist. The veal shins are ready when the meat threatens to fall away from the bone. Serve with the marrow from the bone and some of the roasting liquid.
River Cafe 30 by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray
£28 Ebury Press