Slow Cooked Shin Of British Rose Veal Recipe
with creamed potatoes, bacon, Scottish girolles, & crispy sage
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Ingredients
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Main Ingredients
Creamed Potatoes
Method
Preparing the Veal
- 1
Searing the Veal
Heat a large skillet over medium-high heat. Add a splash of oil and sear the shin of veal on all sides until browned.
- 2
Slow Cooking
Transfer the seared veal to a slow cooker. Add chopped bacon on top. Cover and cook on low for 6-8 hours until the veal is tender.
Preparing the Girolles and Sage
- 3
Cooking the Girolles
In a separate skillet, melt a tablespoon of butter over medium heat. Add the girolles and sauté for 5-7 minutes until golden and tender.
- 4
Making the Creamed Potatoes
- 5
Boiling the Potatoes
Peel and chop the potatoes into even chunks. Boil in salted water for 15-20 minutes until soft.
- 6
Mashing the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Serving
- 7
Plating the Dish
Serve a generous scoop of creamed potatoes on each plate. Top with the slow-cooked veal, girolles, and crispy sage leaves.
