Recipe Inspiration

Ingredients...

10 center cut shin of veal

2 fennel heads, chopped

600g white mirepoix

Bouquet garni

1 zest of orange

1 zest of lemon

2” thumb of ginger chopped

4 star anise

1.5ltr white wine

1 garlic clove

2ltr Essential Cuisine Signature Beef Jus

1ltr Essential Cuisine Signature Chicken Stock Reduction

1ltr water

Pinch saffron

Method...

1. Seal the veal shins in a hot pan then add the vegetables, ginger, garlic, saffron, star anise and bouquet garni. Cook until golden brown, then add the wine, stocks, water and zests.
   
   
2. Bring to the boil, skimming the fat off as you go.
   
   
3. Cover with a cartouche and simmer for about 2 hours or until the meat is tender.
   
   
4. Remove the meat from the sauce and reduce to your chosen consistency.
   
   
5. If using at a later date, reheat the meat in the sauce let down with a little water.