A table full of autumn goodness. Buy your shins at a butcher you trust so you get meat from a calf that have been treated " humanly" aka. free ranged. One and a half shin per person.
Cut round the shin so they don't "curve" when you fry them. Your knife needs to be very sharp or use a pair of scissors.
Mix flour salt and a lot of pepper. Dust your shins on both sides. Turn your oven on at 285°F/140°C.
Melt butter and oil in a oven proof pot. Fry your shins on both sides until golden brown. Remove and set aside.
Rinse and dice your veggies rustic. Yes I used the pot lid to hold my veggies.
Roast your veggies until the onions turns soft. Remove and set aside.
Add white wine, beef stock and balsamic vinegar to the pot and bring to the boil. Reduce to half
Place your shins back in the pot on top of the liquids.
Add your veggies on top of the meat. put 3 bay leafs into the pot. Lid on and put in the oven for 3,5-4 hours. Look at it after two hours to see if it needs more liquid. If so add a bit of water.
After 4 hours in the oven. The smell is overpowering wonderful.
Remove the meat. It will fall apart because it is now so tender that you, to quote my dad "can chew it with your eyebrows ".
Normally you would strain the veggies and throw them in the bin and make gravy of the remaining liquid, but I decided to blitz it all to make a " gravy mash". Add salt to taste and some sour cream.
Traditional served with risotto. We had baked potatoes. Sprinkle with gremolata: finely chop 1 handful of parsley, 2 garlic cloves and zest of a lemon mixed.
- 6.0 Calf shins
- 4.0 Carrots
- 10.0 Small tomatoes
- 0.0 Root celery
- 4.0 Onions
- 1.0c White wine
- 0.0c Beef stock
- 2.0Tbsp Balsamic vinegar
- 1.0c Flour
- Salt and pepper
- Butter and oil
- 3.0 Bay leaves
- 1.0 Handful parsley
- 2.0 Cloves of garlic
- Zest of 1 lemon
Brønshøj , Denmark