Recipe of the week: Veal shin slow-cooked with Barolo and sage
Recipe of the week: Veal shin slow-cooked with Barolo and sage
Serves 6-8 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 The longer this cooks the better – in the River Cafe we … Continue reading Recipe of the week: Veal shin slow-cooked with Barolo and sage
from The Caterer
