Braised veal shin with butter beans is a hearty one-pot meal, slowly cooked in the oven until the meat is tender and falling off the bone. It's a great alternative to osso buco.

How to cook Braised Veal Shin

The process takes about 3-4 hours at 150°C, allowing the flavours to meld beautifully.

If you're using jarred or canned butter beans, remember to add them during the final 30 minutes of cooking to prevent them from becoming too mushy.

However, living in rural Andalucía, I haven't been able to find butter beans, so I use Alubia blanca grande, which simply translates to 'large white beans'. Variety unknown!

Spanish butter beans do exist; they come from Salamanca and León, according to my neighbour. Apparently, they are called frijoles mantecosos.

The usual suspects accompany the braised veal shin: chopped onions, celery and carrots, a few cherry tomatoes; herbs de Provence; a bay leaf; celery salt; and ground black peppercorns.

To start, season the meat and lightly coat it in flour before browning it in olive oil. Once browned, set the meat aside while you soften the vegetables in the same pot.

Add a dollop of tomato purée and Dijon mustard to the softened vegetables, then stir to combine. With everything in the pot, top with veal, beef, or chicken stock, ensuring the ingredients are well covered. Place the pot in the preheated oven and let it cook for 3 to 4 hours.

Don't forget to add the beans during the final 30 minutes of cooking time.

If you wish, remove the meat and sieve the vegetables, turning the heat up to reduce and thicken the liquid. When you are satisfied with the consistency, then return the meat and vegetables, turning the heat down low. By the time you've set the table, your braised veal shin with butter beans will be ready to serve.

If you enjoy cooking veal shin, try my classic osso buco recipe — first served at La Grille restaurant in rural France in 2003.

For a simpler one-pan version try my osso buco with white beans and lemon zest, or for a hands-off Sunday version my slow cooker osso buco.

This slow-cooked braised veal shin with butter beans makes for a comforting and satisfying meal, perfect for a leisurely weekend dinner.

This recipe is part of my Beef and Veal Recipes collection — from quick weeknight beef mince suppers to slow-braised veal dishes worth waiting for, all gathered in one place.

This braised veal shin recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper food, genuine adventures — The Flexible Chef