Boiled beef with Veronese pearà sauce and carrots

Ingredients

For 1 serving

• Beef shank160 g
• Breadcrumbs25 g
• Beef broth400 ml
• Grana Padano8 g
• Butter5 g
• Carrots150 g
• Celery40 g
• Onion50 g
• Potatoes120 g
• Black pepper1 teaspoon
• Saltto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Bring a large pan of salted water to the boil with the celery in pieces and the onion halved. Lower the beef shin into the already boiling water so it keeps its juices, reduce to the lowest heat and cook for 2 hours, skimming off the foam that rises in the first few minutes.
2. Meanwhile peel the carrots and potatoes and cut them into large pieces of about 4 cm.
3. For the last half hour add the carrots and potatoes to the pot and cook until the meat is easily pierced with a fork and the vegetables are tender.
4. While the beef finishes, make the pearà: warm the meat stock. In a heavy-based pan melt the butter over low heat, add the breadcrumbs and stir for a minute, then pour in the hot stock a little at a time, stirring, until the breadcrumbs absorb it.
5. Cook the pearà over the lowest heat for 20 minutes, stirring often and adding a splash of stock if it gets too dry, until it is a soft, thick cream. Off the heat stir in the grated Grana Padano, a pinch of salt if needed and plenty of freshly ground black pepper.
6. Drain the meat, slice it against the grain and serve hot with the pearà, carrots and potatoes.