Truly Yummy Slow Cooked Beef Shin
This slow cooked beef shin with red wine, baby carrots and onions is gluten free, dairy free and truly yummy, you’ll never look back! The recipe is loosely based off one created by Gill Meller which I first came across on Nigella’s website. After making a few adjustments my recipe is not only truly yummy but gluten free and dairy free.
Perfect for a dinner party dish or warming winter Sunday. It’s a slow cook so either make it a day ahead or ensure you have the time to wait so the meat becomes succulent and the flavours deepen. I serve mine with sweet potato mash made using vegan butter and garlicky steamed greens. Kale and cabbage dressed in a crushed garlic and vegan butter mix.
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Truly Yummy Slow Cooked Beef Shin
Equipment
- 1 cast iron round casserole pan with lid
Ingredients
- 2 tbsp extra virgin olive oil recommend Belazu Early Harvest extra virgin olive oil
- 200 grams smoked bacon lardons
- 800 grams shin of beef large chunks, off the bone
- 1 tbsp cornflour, season with salt and pepper recommend Brown & Polson cornflour
- 2 tbsp vegan butter recommend Naturali Organic Block or Flora 100% plant based salted butter
- 400 grams chantenay carrots, washed and left whole optional to slice the tops off the carrots and peel
- 12 baby onions or small shallots, peeled and left whole
- 200 grams button chestnut mushrooms, cleaned and left whole
- 1 onion, finely chopped
- 2 sticks of celery, finely sliced
- 2 cloves of garlic, crushed
- 4 sprigs of fresh thyme
- 2 fresh or dried bay leaves
- 400 ml red wine recommend a full bodied wine, one you would happily drink
- 400 ml beef stock recommend using a Knorr beef stock pot
- a good grind of freshly ground pepper
Instructions
- Heat the oven to 150℃.
- Heat the casserole pan, then add 1 tablespoon of olive oil and fry the bacon lardons until they start to crisp up. Remove from the pan and set aside.
- Dust the chunks of beef shin in seasoned cornflour. Then add them to same hot pan.
- Fry and brown the beef shin on all sides. Remove from the pan and set aside.
- Leaving the pan on the heat, add the vegan butter and fry the chantenay carrots and baby onions until they have taken on a little colour. Remove from the pan and set aside.
- Next fry the whole mushrooms until they start to soften and colour a little. Remove from the pan and set aside
- Add another tablespoon of olive oil and fry the chopped onion, celery, crushed garlic. With the lid on gently cook until the vegetables have softened.
- Return the bacon lardons and beef shin chunks to the pan. Then pour in the wine. Give everything a stir and allow to boil for a few minutes.
- Add the beef stock, thyme and bay leaves and ensure the meet is just covered. Bring everything to a simmer, put the lid on and pop the pan into the heated oven. Cook for 3 hours.
- After 3 hours add the chantenay carrots, baby onions and chestnut mushrooms and cook for a further hour.
- After the cooking time has finished, take the pan out of the oven and give everything a stir. If you prefer a thicker gravy, stir in a little more cornflour by blending 1 tablespoon of cornflour in 1 teaspoon of water. Pop back in the oven for another 15 minutes before serving.
