Veal Osso Buco

4 Slices Veal Shin, ½ tbsp Salt, ¼ tbsp Pepper, ¼ tbsp Paprika, 1 tsp flour, 4 tsp Olive Oil, 1 carrot cut into small cubes, 1 onion - chopped, 500ml Veal or Chicken stock, 4 whole cloves, 2-3 tbsp Balsamic Vinegar, 100ml Double Cream.
Rinse the meat with cold water and pat dry with kitchen paper.
Place the veal shins with all the ingredients up to and including the flour into a plastic bag. Close and shake well.
Heat up a big pan to medium heat, add oil and sear the meat on both sides until golden brown.
Take out and leave to the side. Add the carrots and onions and braise for 2-3 minutes until slightly brown.
Add stock cloves and veal shins. Cover and cook for 50-60 minutes on a low temperature on the hob.
Remove the meat and add the balsamic vinegar and cream.
Cook for a further 8-10 minutes then mix the sauce with a stick blender.
If necessary, reduce the sauce to a smooth consistency.
To serve - add the meat and reheat.

• Energy: 449 kJ/ 106 kcal
• Fat: 1.6g, of which Saturates: 0.6g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 22.7g
• Salt: 0.15g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours