Braised Veal


  • 1kg veal shin on the bone
  • 1 tbsp plain flour
  • Pinch salt & pepper
  • 50ml olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 chilli, chopped
  • 150ml white wine
  • 2 cans La Gina Diced Tomatoes
  • 500ml good chicken stock
  • Pinch oregano
  • 2 tbsp flat leaf parsley, snipped
  • 1 lemon, zested and juiced
  • 50ml extra virgin olive oil


5mins COOKING - 1 hour 40mins

Lightly flour and season the veal. Fry until golden on all sides in a little olive oil.  Add the chopped onion, ¾ of the garlic and the chilli. Fry for a few minutes until the onion becomes translucent. Add the peices of the shin back to the pot. Add the white wine and reduce by half.  Add the tinned tomatoes, chicken stock and the oregano.  Bring to the boil and simmer for 1 to 1 1/2 hours or until the meat is nice and tender.  Add the lemon juice, a drizzle of olive oil and salt and pepper if required.  Mix the grated lemon zest, garlic and chopped flat parsley together and sprinkle over the top.


Valcrop Fine Foods