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Braised Whole Beef Shin with Gremolata

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This braised whole beef shin recipe from Pascal Aussignac is a warming delight. This cut is normally served with very heavy, rich flavours, but this recipe is a fresher take, with the beef braised in orange and red wine and served with a gremolata,giving the slow-cooked beef a wonderfully aromatic flavour.

Ingredients

Braised shin

2kg Irish Beef shin, bone-in

1 fennel

2 carrots

1 onion

4 garlic cloves

thyme

8 anchovy fillets

1 orange, juiced

1 bottle of red wine

500ml of beef stock

Gremolata

1 orange, zested

4 garlic cloves

1/2 bunch of flat-leaf parsley

1 handful of black olives, pitted (Niçoise or Kalamata)

Method:

1

Preheat the oven to 160°C/gas mark 3

2

To begin, season the beef shin with salt and pepper. Heat some olive oil in a cast iron casserole dish and once hot, sear the beef until brown all over. Remove from the pan and set aside

3

Roughly chop the vegetables and add to the pan with the anchovies and thyme, stirring briefly

4

Place the beef on top of the vegetables and cover with the wine, stock and orange juice. Bring to the boil, cover with a lid and place in the oven for 2.5 hours

5

To make the gremolata, pick the parsley leaves from stalks, finely chop and place in a mixing bowl. Using a microplane or fine grater, grate in the orange zest and garlic cloves. Finely chop the black olives, add to the bowl and mix well. Season with a little salt and pepper

6

To serve, carve the shin and divide between plates. Spoon over some cooking juices and sprinkle with the gremolata to finish

 

Recipe courtesy of www.greatbritishchefs.com 


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