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The Caterer

Lemon-braised veal shin with roast courgettes

11 September 2006
Lemon-braised veal shin with roast courgettes

INGREDIENTS

(serves four)

1.6kg veal shin (bone in), cut intoslices 2.5cm thick
Salt and white pepper
50ml oil
50g butter
250ml full-cream milk
250ml of chickenor veal stock
1 lemon, halved
Bouquet garni of parsley, thyme and bay leaf
150ml double cream
4 small courgettes, each sliced diagonally into four or five slices
Extra oil for frying

For the garnish Parsley sprigs
Lemon wedges

METHOD

Season both sides of the veal shin liberally with salt and pepper. Heat the oil and butter in a frying pan, add the veal and cook on one side until brown, then turn over and brown on the other side. Transfer veal to a deep roasting dish and add the milk, stock, lemon and bouquet garni. Bring to the boil on top of the stove, cover with a lid or tinfoil and transfer to the oven.

Cook at 180ºC for 1½ hours or until the meat is tender. Remove the meat from the pan and keep warm. Strain off the cooking liquor and reduce by half. Add the cream and reduce until the sauce begins to thicken. Season the courgette slices and brown in oil on one side, then turn over and cook in the oven for 5-10 minutes.

To serve, arrange the courgettes on a plate. Reheat the veal in the sauce, place in the centre of the plate and pour over the sauce. Garnish with parsley sprigs and lemon wedges.

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