Braised Shin of Beef in Red Wine Sauce

by Stefan Kolsch

Heat 2 tbsp oil in a large hot casserole pan and sear the beef on all sides. Remove from the pan and reserve
SERVINGS    
 
4
PREPARATION TIME
5 MINS
COOKING TIME
2 HOURS

Ingredients

2 Beef Shin pieces (bone in) approx. 1.2Kg
Salt and Pepper
4 tbsp Olive Oil
2 stalks Celery (finely diced)
2 Carrots (finely diced)
1 Onion (chopped)
4-9 cloves of Garlic (chopped)
2 tbsp Tomato Puree
500ml Red Wine
2 stalks Rosemary
2 tbsp Butter
2 sprigs Parsley

Braised Shin of Beef in Red Wine Sauce

Instructions

Preheat oven to 160ºC/300ºF/Gas 2, rinse the meat with cold water and dry with kitchen paper. Score the outside edges of the shins or secure with string to keep their shape whilst cooking; season with salt and pepper.

Heat 2 tbsp oil in a large hot casserole pan and sear the beef on all sides. Remove from the pan and reserve. Add the remaining oil and braise the celery, carrots, onions and garlic for 4-5 minutes over a medium heat. Add tomato puree and braise for a further 3-4 minutes.

Return the seared meat to the pan and add the wine and rosemary. Bring to the boil, cover and cook in the oven for 1½-1¾ hours.

Take the casserole out of the oven, remove the lid and reduce sauce to a smooth consistency, dot with butter and sprinkle with parsley.

Serve with polenta or creamy mashed potatoes.

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