Braised Shin of Beef

Slow-cooked beef shin and pancetta braised with red wine, root vegetables, and tomato purée for a rich, hearty stew.

Beef Main Course Stew Slow-Cooked Winter Warmer

Estimated Nutrition

Calories

880.1

kcal / serving

5280.4 kcal total

Carbs

27.5g

per serving

164.8 g total

Fat

52.1g

per serving

312.4 g total

Protein

65.9g

per serving

395.2 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

Red Wine

null

Beef Stock

or water

Meat

500

Pancetta

un-smoked, chopped into large cubes

1.5

Beef Shin

sliced into 2.5cm wide rounds

NutsSeeds

piece

Bouquet Garni

null

OilsFats

Olive Oil

null

Vegetables

Carrots

large organic winter, peeled and roughly chopped

head

Celery

roughly chopped

Pickling Onions

or shallots

Tomatoes

roasted and sieved to a purée

portion

Mashed Potatoes

to serve

Method

Heat oil in a frying pan and fry the pancetta until brown and crisp.

Transfer pancetta to a large stock pot or casserole dish.

Fry beef shin in the same pan until well browned on both sides.

Transfer the beef to the stock pot.

Deglaze the frying pan with red wine for three minutes and pour into the pot.

Add carrots, celery, onions, tomato purée, stock, and bouquet garni to the pot.

Simmer covered for four hours, stirring occasionally.

Serve the braised beef with mashed potatoes.