Tuscan slow-cooked shin of beef with Chianti
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 6-8
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.
