Braised veal shin or shank or whatever they’re called. Braising is the best kind of cooking for colder weather. It is slooooow and easy cooking because it does not require a lot of thinking.
Here is the shin with a little olive oil rubbed all over it.
Turn the heat on and brown it first on one side, then on the other. Low-medium heat.
Add whole peppers …
I also fancied adding some coriander that day … why not?
Then I added slices of onion …
and chunks of carrot …
and chopped up celery.
The secret ingredient: flakes of dehydrated Tropea onion to add that je-ne-sai-quoi (actually it had been sitting in the kitchen cupboard for ages, waiting for me to do something with it).
And now, enough water to barely cover all the contents – we don’t want to ‘boil’ the shin.
On goes the lid and the meat can stew on a very gentle heat for up to 3 hours.
(For those who have noticed, this is not actually the lid of the casserole dish, it’s a tray! I couldn’t find the lid and so had to improvise.)
Keep an eye on the meat … to make sure that the water hasn’t all evaporated, for instance. Here we can see how the juices of the meat are beginning to ooze out into the casserole.
And this is what we have after about 3 hours. I removed the meat from the casserole dish and set it aside.
I processed all the overcooked veggies and juices together and then added some beef stock. I boiled some potatoes and cut them into thick-ish slices and …
Dinner is served. Not much in the way of ‘looks’ … but who cares when it is so rich and delicious and satisfying?
Add a drizzle of olive oil … and enjoy with a glass of red wine.
PS and it was all cooked on the stove top, on a gas ring — no need for an oven.