10 ready-portioned ½ shins weighing 180 g each
Extra virgin olive oil as required
2 glasses of white wine
A small bunch of parsley
Salt as required
Pepper as required
Sage as required
Thyme as required
Marjoram as required
Rosemary as required
For the sauce:
500 g fresh cranberries
300 g organic oranges
20 g sugar
7 g rice starch
Total weight 1800 g
Preheat the oven to 180°C with the multicooking function.
Chop the sage, thyme, marjoram and rosemary together.
Season the half shins with the chopped herbs, salt, pepper and extra virgin olive oil, add the white wine and place them in the roasting tray in the oven and set the timer to 120 minutes.
Grate the orange peel, add to the oil and leave to rest; you will need this as a final raw dressing.
Meantime, prepare the cranberry sauce: wash the cranberries and place them in a stainless steel pan with the sugar and orange juice, having peeled the oranges.
Cook for 8 minutes so that the cranberries are still half raw, then thicken the sauce using the rice starch dissolved in a little water.
Plate up the cooked shins, arranging them on top of the cranberry sauce and sprinkling them with parsley torn roughly by hand just before serving, and finish off with a teaspoon of the orange-infused oil.
If you prefer, you can omit the sugar from the cranberry sauce.
For an even more delicious blueberry sauce, add a little balsamic vinegar to it.
Tearing the parsley by hand at the last minute maximises its aromatic contribution, I like to keep spaces and flavourings as natural as possible.