Olive Magazine
Tuscan slow-cooked beef shin with Chianti

Tuscan slow-cooked shin of beef with Chianti

Published: August 14, 2015 at 7:49 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6-8

Italian cuisine never goes out of fashion. This recipe for Tuscan slow-cooked shin of beef with chianti is a brilliant example of how to do things simply but perfectly. This is a great one to make when you need to feed a crowd.

Nutrition:
NutrientUnit
kcal335
fat12.3g
saturates4g
carbs9.7g
fibre3g
protein24.1g
salt0.3g
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Ingredients

  • 600g beef shin, off the bone
  • olive oil
  • 2 large onions, finely chopped
  • 3 sticks celery, finely chopped
  • 1 carrot, finely diced
  • 6 fat cloves garlic, finely chopped
  • 750ml chianti or robust red wine
  • 4 tbsp tomato purée
  • 4 bay leaves
  • 150ml beef stock
  • cooked fresh pappardelle or potatoes, to serve

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.

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