Tuscan slow-cooked shin of beef with Chianti
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 6-8
Skip to ingredients
- 600g beef shinoff the bone
- olive oil
- 2 large onionsfinely chopped
- 3 sticks celeryfinely chopped
- 1 carrotfinely diced
- 6 fat cloves garlicfinely chopped
- 750ml chianti or robust red wine
- 4 tbsp tomato purée
- 4 bay leaves
- 150ml beef stock
- cooked fresh pappardelle or potatoesto serve
Nutrition: per serving
- kcal335
- fat12.3g
- saturates4g
- carbs9.7g
- fibre3g
- protein24.1g
- salt0.3g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Season the meat, then brown all over in a large casserole with a little olive oil. Take out then cook the onions, celery, carrot and garlic until softened, adding a little more oil if you need to. Pour in the wine, bubble up, then stir in the tomato purée, bay leaves and the beef stock. Add the beef back to the pan and bring to a simmer.
step 2
Cover with a lid and put in the oven. Cook for 4 hours until the meat starts to fall apart. Pull the meat into chunks and stir through the sauce.
