Coupe-jarret

Meats

• 1 shin of beef weighing 2 kg (4 lb 6 oz) alto

1. Ask the butcher to trim the pieces of meat, and leave a little bone protruding at the narrow end; get him to tie them into shape and to allow an extra bit of string 50 cm (20 in) long, which you can attach to the handle of the pan and use to retrieve the meat when it is cooked.