Braised whole beef shin with gremolata
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This stunning braised whole beef shin recipe is a warming delight. This cut is normally served with very heavy, rich flavours, but this recipe sees the beef braised in orange and red wine and served with an orange and olive gremolata, which gives the gorgeous slow-cooked beef a wonderfully aromatic flavour. Serve with some striking Camargue black rice on the side, or serve the beef as the centrepiece of a Sunday roast.
First published in 2017
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Ingredients
Metric
Imperial
Braised shin
- 2kg beef shin, bone-in
- 1 fennel
- 2 carrots
- 1 onion
- 4 garlic cloves
- thyme
- 8 anchovy fillets
- 1 orange, juiced
- 1 bottle of red wine
- 500ml of beef stock
Gremolata
- 1 orange, zested
- 4 garlic cloves
- 1/2 bunch of flat-leaf parsley
- 1 handful of black olives, pitted (Niçoise or Kalamata)
SAVE RECIPE
Equipment
- Microplane
Method
1
Preheat the oven to 160°C/gas mark 3
2
To begin, season the beef shin with salt and pepper. Heat some olive oil in a cast iron casserole dish and once hot, sear the beef until brown all over. Remove from the pan and set aside
- 2kg beef shin
3
Roughly chop the vegetables and add to the pan with the anchovies and thyme, stirring briefly
4
Place the beef on top of the vegetables and cover with the wine, stock and orange juice. Bring to the boil, cover with a lid and place in the oven for 2.5 hours
- 1 orange, juiced
- 1 bottle of red wine
- 500ml of beef stock
5
To make the gremolata, pick the parsley leaves from stalks, finely chop and place in a mixing bowl. Using a microplane or fine grater, grate in the orange zest and garlic cloves. Finely chop the black olives, add to the bowl and mix well. Season with a little salt and pepper
- 1 handful of black olives, pitted (Niçoise or Kalamata)
- 1 orange, zested
- 4 garlic cloves
- 1/2 bunch of flat-leaf parsley
6
To serve, carve the shin and divide between plates. Spoon over some cooking juices and sprinkle with the gremolata to finish
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