Everyone should try cooking beef shin, really.  A cut that is lean, rich in connective tissues, gelatinous, and extremely tough, and needs to be cooked for a really really really long time.  I followed this particular Jamie Oliver recipe, but you will find that most recipes for this type of stew follow similar guidelines.

After cooking the stew covered in the over for 3 hours, it was melt in your mouth delicious


• olive oil
• 2 red onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 3 sticks of celery, trimmed and roughly chopped
• 4 cloves of garlic, unpeeled
• a few sprigs of fresh rosemary
• 2 bay leaves
• a small handful of dried porcini
• 1 cinnamon stick
• 1kg shin of beef, preferably free-range or organic, bone removed, trimmed and cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• 1 tablespoon flour
• 2 x 400g tins good-quality plum tomatoes
• ⅔ of a bottle of Chianti


Preheat your oven to 350ºF. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef shin in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the meat is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.


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