Baked veal shank

Wash and dry the two Shins then passed the entire surface with the soft butter and season with plenty of salt and pepper.

Place in a pan with oil and put them in the oven already warm to 180 degrees.

Simmer the meat for 1 hour, turning often so plentiful that take a uniform Browning.

Peel celery, carrot and onion and mince together the garlic cloves, the leaflets of a sprig of Rosemary and half a teaspoon of thyme.

Spent the first hour of cooking, remove the Pan from the oven, remove the shins and distributed on the bottom the chopped vegetables.

Sprinkle with salt and pepper and fry the vegetables for a few minutes over direct heat, stirring constantly.

Place again the shins in the baking pan and put them back into the hot oven.

Continue cooking for another hour and a half and, during this time, occasionally sprinkle the preparation with a few tablespoons of wine and bathed the meat with the cooking.

When the shins are ready, let them warm in the oven until warm to bring them to the table and poured the entire contents into the mixer of the pan.

Blend until you have a smooth and fluid sauce and pour into a small saucepan.

Adjust the salt and, at the last moment let them lift the boil to serve hot along with the meat.

Accommodate the shins adult in a large serving dish and slice them up on the table when serving.

Slicing at the table a huge veal shank does not present any difficulty.

It is sufficient to hold with a fork and, with a very sharp, thin knife, cut the meat into thin slices lengthwise.

The long cooking time, dissolve the collagen, very abundant in this cut of meat, which form a particularly tasty glazed sauce and flavorful but, to taste it at its best, the whole must be piping hot dishes included.