Pot-roast shin of beef with winter greens
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Ingredients
- 2.5kg bone-in shin of beef
- for drizzling olive oil
- 1 fennel, diced
- 2 onions, diced
- 2 carrots, diced
- 3 cloves garlic, chopped
- 1 bottle red wine
- 500ml beef stock
- 2 sprigs thyme
- 2 bay leaves
- 2 sprigs rosemary
WINTER GREENS
- 500g kale (or any seasonal greens)
- 20g shallots, chopped
- 1½ tbsp red wine vinegar
- 50g hazelnuts, chopped
CRUSHED ROOT VEG
- 200g swede, peeled and diced
- 200g celeriac, peeled and diced
- 200g potatoes, peeled and diced
- 200g parsnips, peeled and diced
- a squeeze lemon juice
- a knob butter
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.
