For 2-4 servings you need
1 slice veal or beef shin per person (about 2cm thick, with a nice marrow bone)
Seasoned flour: 25ml plain cake flour, 2ml salt, 2ml pepper, 2ml dried oregano
25ml canola oil
4-6 shallots, peeled (or baby onions, or small white onions sliced about 2cm thick)
2 cloves garlic thinly sliced
Zest of 1 orange
Juice from 2 oranges (about 150-200ml)
200ml red wine (I used a fruity pinotage)
200ml beef stock
About 8 sage leaves plus a few extra for serving
1 orange, sliced
Slice through the tough outer membrane of the meat slices. This prevents them from culing up when heated. Pat the seasoned flour onto the veal slices.
Heat the oil and fry the shallots until golden, remove from pan.
Fry the meat to brown. Arrange the meat slices in a single layer in the pan.
Now arrange the shallots, orange zest, garlic, sage and orange slices on top of the meat.
Pour the liquids over.
Cover and simmer on low heat for 30 minutes or until the meat is tender. If you don’t have a lid, cover pan with foil.
You may have to top up the liquid with some wine or stock if it looks as if it is cooking dry.
Serve with either pasta, mashed potatoes, rice or cauli rice.
Add a few fresh sage leaves for colour