Tuscan Inspired Beef Shin
INGREDIENTS
1Kg Beef Shin https://trewayfarm.co.uk/product/shin/
Beef Dripping or Olive Oil
X3 Large Onions Finely Chopped
X4 Sticks Celery Finely Chopped
X2 Carrots Finely Diced
X8 Garlic Cloves Finely Chopped
750ml Chianti or Robust Red Wine Of Your Choice
x6 Tbsp Tomato Puree
X6 Bay Leaves
250ml Beef Stock https://trewayfarm.co.uk/product/potts-beef-stock/
Salt and Pepper To Taste
Serve with your pasta of choice – I used Pappardelle
Method
1, Heat the oven to 180C
2, With a sharp knife dice the shin into chunks.
3, Place a large casserole pan over a medium/high heat. Add the dripping/olive oil and brown the beef shin in small batches adding more oil as necessary. Place in a bowl and leave to one side.
4, Turn down the heat and add the onions, celery, carrot and garlic. Stir regularly and cook until softened add a little more dripping/oil as necessary.
5, Pour in the wine, let this bubble up for a few minutes then add the tomato puree, beef stock and bay leaves. Stir well then add the beef and resting juices back into the pan. Bring to a good rolling simmer.
6, Cover with a lid and cook for 2 and a half hours or until the beef shin is falling apart. Keep checking and add more water if necessary.
7, Once the meat is falling apart either serve chunky or pull apart through the sauce.
8, Serve with your favourite pasta or it would be equally delicious with buttery mash! Grate over a generous helping of parmesan.
Tips:
This recipe feeds x6 people and would freeze well if you wanted to make a batch and freeze.
If feeding to children add a dolop of redcurrant jelly to the sauce once the meat has cooked to sweeten off the rich red wine flavour.
