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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.


Braised shin

2kg Irish Beef shin, bone-in

1 fennel

2 carrots

1 onion

4 garlic cloves


8 anchovy fillets

1 orange, juiced

1 bottle of red wine

500ml of beef stock


1 orange, zested

4 garlic cloves

1/2 bunch of flat-leaf parsley

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



Preheat the oven to 160°C/gas mark 3


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


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


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


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


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


Recipe courtesy of 

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