4 large pieces shin of veal, about 4cm thick, trimmed of excess fat
flour for coating
3 tbsp olive oil
large knob butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 anchovies, finely chopped
1 sprig sage, finely chopped
200ml white wine
200ml chicken stock
Make a series of vertical cuts around the edge of the veal to avoid shrinkage. Season with salt and freshly ground black pepper. Spread the flour on a plate. Dip the veal in the flour, shaking off the excess.
Heat the oil and butter in a large, heavy-based, flameproof casserole over medium-high heat. Add the veal in a single layer and brown on both sides. Remove.
Gently cook the onion, garlic, carrots, celery and anchovies in the casserole for about 5 minutes until the onion is translucent.
Stir in the sage and bay leaves. Now nestle the veal into the vegetables.
Pour in the white wine and boil off 50% of the wine. Add the stock, cover and bring to the boil, then reduce to a simmer
Cover with a lid and cook over very low heat for about 1 1/2 - 2 hours until the veal is very tender, turning the veal every 30 minutes or so, being careful not to dislodge the bone marrow
Serve the veal with a spoonfull of the vegatables on one side and gemolata sprinkled over the other. A saffron risotto on the side.
You can use a demitasse spoon to scoop out the marrow from the centre of the bone
Milanese version - without tomatoes