8 servings
Prep: 20 mins,
Cooking: 1 hr 30 mins
Indulge in this jaw-droppingly comforting dish.
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Ingredients (18)
2.00 kg | veal — shin, cut into 5cm pieces |
30.00 ml | flour — cake |
60.00 ml | fresh chillies — 573 |
5.00 ml | salt and freshly ground black pepper — to taste |
40.00 ml | butter |
4.00 | onion — finely chopped |
1.00 | carrots — large, finely chopped |
2.00 | celery stalks — finely chopped |
2.00 cloves | garlic — cloves, crushed |
125.00 ml | wine — dry white |
125.00 ml | stock — brown |
820.00 g | tinned tomatoes — chopped |
1.00 bunch | fresh parsley — chopped |
5.00 sprig | fresh thyme |
2.00 | bay leaves |
Citrus gremolata: zest of 1 lemon
1.00 orange | orange — zest only |
125.00 ml | fresh parsley — finely chopped |
2.00 | garlic — cloves, crushed |
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