Boiled beef shin with salsa verde, carrots and potatoes

Ingredients

For 1 serving

• Beef shank170 g
• Carrots100 g
• Potatoes200 g
• Celery40 g
• Onion50 g
• Parsley15 g
• Capers5 g
• Anchovies in oil1
• White wine vinegar1 teaspoon
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish, celery, sulphites,

In season: October – March

Method

1. Bring plenty of water to the boil in a large pan with the celery in pieces and the onion peeled and halved; salt it once boiling.
2. Lower the shin into the already boiling water, so the meat keeps more flavour; reduce to a gentle simmer, cover leaving a gap and cook for 2 hours, skimming in the first few minutes, until a fork slides easily into the meat.
3. For the last half hour peel the carrots and potatoes, cut them into pieces of about 4 cm and add them to the broth; cook until tender.
4. Meanwhile make the salsa verde: finely chop the parsley with the rinsed capers and the anchovy, then stir in the oil and vinegar to a thick sauce; adjust salt and pepper.
5. Drain the meat, rest it for 5 minutes and slice it against the grain; serve with the vegetables and the salsa verde.