800g veal 0r beef shin
1 onion, roughly chopped
2 carrots, peeled and sliced
2 sticks celery, sliced
50ml tomato paste
2 410g tins of whole peeled tomatoes
500ml beef stock
Salt and pepper
2 cloves garlic, crushed
30g parsley, chopped
2 lemons, zest
What you’ll do
Brown the shin in a Le Creuset round casserole, and set aside.
In the same pot brown the onions, carrots and celery. Add the tomato paste and cook for 2 minutes.
Put the meat back into the casserole and add the tinned tomatoes. Cover with stock and place in the oven at 160°C for 2-3 hours until the meat is falling off the bone. If necessary remove the meat and reduce the sauce on the stove top. Season well with salt and pepper. Serve hot with gremolata.
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