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Braised Whole Beef Shin with Gremolata

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 Whole Beef Shin with Gremolata
  • 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 (Ni?ßoise or Kalamata)
  • 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 (Ni?ßoise or Kalamata)
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Step 1

Preheat the oven to 160¬?C/gas mark 3

Step 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

Step 3

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

Step 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

Step 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

Step 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 

Copy Text

Step 1

Preheat the oven to 160¬?C/gas mark 3

Step 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

Step 3

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

Step 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

Step 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

Step 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