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Veal Shin Marsala

Total Time

3 hours 45 minutes

Prep Time

45 minutes

Cook Time

3 hours

Feeds

4

A creamy veal shin in a rich Marsala sauce is next level comfort food! 

 

Ingredients

  • 6 thick cut veal shin steaks (4-5cm thick)
  • 50g plain flour
  • 300ml Marsala wine
  • 500ml beef stock
  • 25g dried porcini mushroom
  • 200g chestnut mushroom, washed and quartered
  • 200g banana shallots, peeled and chopped
  • 5 cloves of garlic, peeled and chopped
  • A few sprigs of thyme
  • Small handful of picked flat leaf parsley
  • 350ml double cream
  • Olive oil
  • Salt and pepper


1

First, let’s start by dusting the veal shin steaks in plain flour mixed with a sprinkle of salt and pepper.

2

Next, seal the steaks in a hot pan with olive oil and once they’re nice and brown on both sides, remove from the pan and place in an oven proof container.

3

Use the same pan to caramelise the shallots and mushrooms, and once done, add the chopped garlic, thyme, and dried porcini.

4

Cook them for 1-2 minutes before adding 90% of the Marsala wine and reduce it until most of the liquid has gone. Add the beef stock and bring to the boil before pouring over the veal shin.

5

Seal the container tightly and carefully with kitchen foil and cook in a pre-heated oven at 140° for 2.5-3 hours or until the meat is tender but not completely falling off the bone.

6

Once cooked, leave to cool for about 30 minutes and remove the shin from the cooking liquor. Cover and set it aside for later.

7

Return the cooking liquor to the hob and reduce to make a thick stock. Add the double cream and bring to the boil, simmer for around 5 minutes or until the sauce is thick enough to coat the back of a spoon. Season to taste.

8

Lastly, add the veal shin back to the Marsala sauce to gently warm through, and pour the chopped parsley and the remaining Marsala wine before serving.

Ingredients

  • 6 thick cut veal shin steaks (4-5cm thick)
  • 50g plain flour
  • 300ml Marsala wine
  • 500ml beef stock
  • 25g dried porcini mushroom
  • 200g chestnut mushroom, washed and quartered
  • 200g banana shallots, peeled and chopped
  • 5 cloves of garlic, peeled and chopped
  • A few sprigs of thyme
  • Small handful of picked flat leaf parsley
  • 350ml double cream
  • Olive oil
  • Salt and pepper
...

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