Boneless Shin of Beef with Gremolata

by Stefan Kolsch

Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
2 HOURS

Ingredients

2 Packs Shin of Beef
Salt and Pepper
4-5 tsp Flour
4 tsp Olive Oil
2 cloves Garlic (sliced)
2 Onions (chopped)
2 Carrots (finely diced)
4 stalks Celery (finely diced)
400g Tomatoes (chopped fresh or tinned)
300ml Beef Stock
2 Bay Leaves
1 Lemon
2 sprigs Parsley (finely chopped)
2 tbsp Butter (diced)

Boneless Shin of Beef with Gremolata

Instructions

Preheat oven to 160ºC/320ºF/Gas 2. Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.

Heat the oil in a large, ovenproof casserole dish and sear meat on all sides, remove from the heat and set aside. Using the same pan add garlic, onions, carrot and celery, braise for 4-5 minutes on a medium heat then add tomatoes, stock, bay leaves and the seared meat. Bring to the boil, cover and place in the oven for 1½ hours.

Finely peel the yellow skin from the lemon (only the skin as the white pith tastes bitter) and chop very finely together with the parsley. Remove the casserole from the oven and reduce the sauce to a smooth consistency. To serve, dot with the diced butter and sprinkle with lemon and parsley.

Serve with noodles and vegetable batons.

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