Veal Recipes

Roasts are easy to prepare and always impressive, and since veal is truly one of the most elegant meats you can serve, this dish is an extra-special treat worthy of your finest holiday menu. Order this particular cut ahead of time from the butcher. It won’t be cheap, but it will be delicious. It is the same shin from which your butcher cuts veal Osso Buccosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables. Alternative spelling Osso Bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables. Alternative spelling Osso Bucco. This time he does not need to cut it. You will buy the whole shin.”

5 servings

Ingredients
1 veal shin (bone in)
8 juniper berries
2 teaspoons chopped fresh rosemary
salt and white pepper
1 glass dry white wine
2 tablespoons extra virgin olive oil
2 tablespoons. butter
1 cup chicken, veal or beef stock

Directions
Season both sides of the veal shin liberally with salt and pepper.
Heat the oil and butter in a frying pan.
Add the veal, the juniper berries and the rosemary and cook on one side until brown.
Then turn over and brown on the other side.
Transfer veal to a deep roasting dish and keep cooking on the burner, not the oven.
Add the white wine, cook for some minutes on both sides until the wine evaporates.
Cover with a lid or aluminum foil, adding some stock constantly (every 15 minutes) until you use all of it. Keep on cooking the shin until it is tender and looks done (two and a half hours).
You should be able to detach the bone from the meat easily when it is ready.

Slice the veal shin and serve with roasted potatoes sprinkled with rosemary and salt.