A white plate of beef with greens and mashed potato

Pot-roast shin of beef with winter greens

  • serves 4-6
  • Easy

Slowly roast beef shin for a lunch inspired by the menu at Liv. Perfect for a cosy Sunday meal, served with greens, shallots, hazelnuts and root vegetables

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Try this pot-roast shin of beef, then check out our slow-cooked shin of beef, beef shin rendang, pot-roast brisket and more delicious beef recipes.

Mark Jarvis is chef director at Liv in Belgravia, a relaxed spot in this smart part of London, where traditional roasts are elevated by careful sourcing of meat and seasonal produce, and Mark’s experience running restaurants, such as Anglo in Farringdon.

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Ingredients

  • bone-in shin of beef 2.5kg
  • olive oil for drizzling
  • fennel 1, diced
  • onions 2, diced
  • carrots 2, diced
  • garlic 3 cloves, chopped
  • red wine 1 bottle
  • beef stock 500ml
  • thyme 2 sprigs
  • bay leaves 2
  • rosemary 2 sprigs

WINTER GREENS

  • kale (or any seasonal greens) 500g
  • shallots 20g, chopped
  • red wine vinegar 1½ tbsp
  • hazelnuts 50g, chopped

CRUSHED ROOT VEG

  • swede 200g, peeled and diced
  • celeriac 200g, peeled and diced
  • potatoes 200g, peeled and diced
  • parsnips 200g, peeled and diced
  • lemon juice a squeeze
  • butter a knob

Method

  • Step 1

    Heat the oven to 170C/fan 150C/gas 3. Drizzle over some olive oil and rub it into the beef shin. Season well. Put a large flameproof casserole over a high heat and sear the beef all over until golden brown. Remove the beef from the pan, add the vegetables and garlic, and cook gently for 5 minutes. Add the wine, stock and herbs, return the beef to the pan and bring to the boil. Cover, then put in the oven to cook for 3 hours. Remove the lid and cook for another hour, or until the beef is meltingly tender and the sauce has reduced. Pull the meat from the bone and break into chunky pieces. Remove the marrow from the bone and mix into the sauce. Keep warm.

  • Step 2

    For the winter greens, bring a pan of salted water to the boil and cook the kale for a few minutes until tender. Drain well. Mix the shallots and vinegar together in a large bowl, tip in the kale and hazelnuts, then season and drizzle with some olive oil.

  • Step 3

    For the root veg, put all of the vegetables into a pan, cover with water, season and bring to the boil. Cook until soft, then drain well. Use a potato masher to crush all of the vegetables, then season and dress with a squeeze of lemon juice and the butter. Serve the shin in the middle of the table with the greens and root veg.

Head here for more roast beef recipes

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Nutritional Information

  • Kcals 594
  • Fat 21.1g
  • Saturates 5.6g
  • Carbs 18.7g
  • Sugars 10g
  • Fibre 12.2g
  • Protein 52.8g
  • Salt 0.5g
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