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19 December 2012,01:35 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Heat oil and butter over medium- low heat in a large heavy frying-pan.
  • When hot, add onion and cook until it is translucent.
  • Dredge the bundle of veal in the flour, shaking off any excess.
  • Brown the meat well on all sides in the pan and season it with salt and pepper.
  • Add the wine and boil briskly for 6 minutes, turning over and over.
  • Add the hot stock, cover the pan tightly simmer and cook for 2 hours.
  • Turn and baste the bundle every 10 minutes. If the sauce becomes dry, add more of the hot stock or water during the cooking.
  • If the sauce is too thin when the veal is done, remove the meat and boil the sauce briskly over high heat to reduce and thicken it.
  • Cut the string and arrange the pieces of veal on a warmed serving dish and pour over the sauce.
  • Mix together all the topping ingredients and sprinkle it over the meat. Mix it well and serve hot.


  • 75 grams butter
  • 1 tablespoon Cooking oil
  • 1 medium-sized onion, very finely chopped
  • 6 pieces shin of veal, (2 in thick, tied securely together with string)
  • 30 grams flour
  • Salt and freshly ground black pepper
  • 150 ml dry white wine
  • 250 ml hot beef stock

For the topping

  • 1 teaspoon grated lemon zest
  • ½ garlic clove, very finely chopped
  • 1 tablespoon finely chopped parsley

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