- 2 t olive oil
- 1 t butter
- 1 carrot, chopped
- 1 stick celery, chopped
- 1 onion, chopped
- 6 portions veal ossobuchi (veal shin), each 2cm in height
- flour, for dusting
- sea salt and freshly ground black pepper
- 1 cup white wine (at room temperature)
- 2 cups hot stock or water
- 10 g parsley, chopped
In a saucepan over a medium heat, heat the olive oil and butter, then lightly fry the carrot, celery and onion. Dust each piece of meat with flour and add to the saucepan.
Brown the meat on both sides then season to taste. Add the wine and reduce before pouring in the hot stock or water.
Cover the pot and reduce the temperature. Simmer gently for 1 hour 30 minutes, or until the meat falls off the bone.
Adjust seasoning, then remove the meat from the saucepan and add the lemon zest and parsley to the remaining gravy.
Stir for 1 minute. Distribute the meat amongst six plates and ladle over the gravy. Serve immediately.
Read more about Simonetta Dalla Cia, plus the behind-the-scenes video of the shoot for this recipe.