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      RECIPE TITLE "Shin of Veal with Celery and Potatoes Recipe"
    Source: The Italian Gourmet,
    courtesy of

    yieldsServes 4 time--- difficultymoderate

    Shin of veal is one of the secondary cuts of meat that has been lifted to the ranks of a true specialty thanks to the imagination of ordinary people. This dish is characteristic of Emilia Romagna, but it differs very little from others belonging to the cuisine of the Trentino and Veneto regions. The modern version given here eliminates the butter of old, and replaces the meat stock once used in generous amounts with a little of the juice from a roast.


    1 veal shank
    Rosemary leaves
    Sage leaves
    Garlic slivers
    Salt and freshly ground pepper
    1 lb potatoes, peeled and cut into large cubes
    1/2 cup olive oil
    1 bunch celery, trimmed and chopped
    2 tablespoons butter
    2 cups dry white wine
    1/4 cup of the juices from a roast

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    Preheat the oven to 350 degrees F. Make cuts in the meat with the point of a knife and insert rosemary, sage, garlic and season with salt and pepper. Lay the shank in an oiled baking dish and brown over high heat.

    In a skillet, sear the potatoes briefly in olive oil over high heat. Set aside. Briefly sear the celery in the butter. Set aside.

    Pour the wine over the meat and bake until evaporated. Cover and cook for 1 hour. Add the potatoes, celery and roasting juices and cook for a further 30 minutes or so, until the meat is tender. Slice the veal lengthwise and serve the slices hot, surrounded by the potatoes and celery.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 581 Fat: 36g Carbohydrates: 21g
    Cholesterol: 101mg Sodium: 783mg Protein: 24g
    Fiber: 2g % Cal. from Fat: 56% % Cal. from Carbs: 14%

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