Ormeasco shin of veal with french fries

PREPARING THE SHIN
Clean and then roughly cut the vegetables up. Salt, pepper and grease the shin with our Pure Olive Oil. Transfer it to a dish with vegetables and garlic with the skin still on. Add herbs. Brown in the oven for about 30 minutes at 170°C. When the meat is nicely browned on all sides, add some of our Ormeasco wine, cover with oven paper, wetted and rinsed out, and return the shin to the oven. Add some hot broth from time to time, and make sure the bottom doesn’t dry out. Cook for two and a half hours or three hours depending on the quality of the meat and the size of the shin. Cook until the shin is marvelously tender. Remove the meat from the dish. Make sure it remains covered and hot. Slice and serve before it cools, with the dripping.

PREPARING THE POTATOES
Peel and slice the potatoes. Scald the slices in boiling water per 3-4 minutes. Drain them off and dry them. Pour an abundant quantity of olive oil into a frying pan (the pan must be deep). Heat the oil well, add a clove of garlic (unskinned), a sprig of rosemary, and the potatoes. Fry the potatoes to a golden brown then drain them off, and dry them on kitchen roll paper. Sprinkle with salt.