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Saturday 26 April 2014

Experiment Recipe: Shin of Veal

After 6 months being bounced around from one place to another, I've finally found somewhere I can cook!! You have no idea how much that means to me!! I didn't until this week! To be able to cook in a kitchen without being frowned at for one reason or another, gorgeous aromas emanating form my sauce pan or stock pot . . . hmmmmm; I have to say, it's nice to be able to get back to experimenting in the kitchen, vey nice indeed!! 

On that note here's and experiment I did the other day, with what looked like a rather large lamb shank, actually veal.

As you can see from the components (carrots, cabbage, potatoes), there's lots of very standard things in this experiment. It's is really about the veal shin, and how is comes out after braising. I've treated the rest of the accompaniments very simply. So if worst come to the worst, we've got some nice veggies and things to eat, think I might make a giant yorkshire pudding too, you know, just in case!! He he . . . 

Now that's a yorkshire pudding!! (The pyrex dish is 12" long)

ingredients (serves 4) 
for the veal & gravy
2 shin of veal (seasoned and seared brown)
3 onions (charred)
1 leek (cleaned and cut unto 2cm lengths)
2 star anise
2 chicken stock cubes
2L water
4g flavoured salt

for the carrots
4 carrots (pealed, and cut into 1/3's)
50g butter
1 tsp flavoured salt 
2 star anise

flavoured salt
300g salt
1 tsp smoked paprika
1/2 tsp garlic powder

for the savoy cabbage
1 savoy cabbage (outer leaves off, but into 1/4's)

for the potatoes
8 medium desiree potatoes (cleaned, 1/4's skin on)
or jersey royals at this time of year

apparatus / equipment
Frying pan.
Large braising pot.

Coat the meat in a thin film of oil - so the salt sticks - then sear it in a pan to brown the outside.
Once browned put it in the pot where it will be braised.
Peal and halve the onions, then add a little olive oil to the same pan and put the onions in flat side down, cook on a medium high heat until the flat sides are charred, then add them to the pot.
Add 2L water, bring to the boil and set to simmer 3hrs

Put all the ingredients in to a small pan, bring to the boil then set to simmer for 30-40mins

flavoured salt
Measure the ingredients and then mix well until a evenly distributed seasoning is created! Job done!

savoy cabbage
Boil in salted water, drain, leaving it as dry as possible, allow it to let off steam on a tea towel. The leaves of  a savoy cabbage will are all crinkly and will carry a lot of water, you want that to be lovely gravy instead of water, so get them as dry as possible.
You don't want lots of water diluting the gravy . . . . eeeeuuuwh!!

Boil them in salted water, a 1.5inch diced potatoes take approx. 6-8mins (after the water starts boiling) to cook. Depending on the size of course!

thinking ahead
Put it on at lunch time, it'll be ready for tea time with very little effort!

to serve
Put each thing into serving trays and let people help themselves!!

verdict - ahem I mean conclusion:
Gorgeous!! The the meat falling off the bone and the tendon was super soft and unctuous! I bought 1 shin to experiment with, but 2 would be better for 4 people. 


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