SLOW-COOKED SPICED BEEF SHINS
6 beef shins, approx 225g each
1 bottle red wine
Olive oil, for frying
200g onion, roughly chopped
150g carrot, roughly chopped
150g celery, roughly chopped
75g fresh ginger, grated with skin on 4 cloves of garlic, grated
1 1⁄2 litres reduced salt beef stock
5 bay leaves
1 tbsp white peppercorns
1 bunch thyme
3 tsp sea salt
Mashed potato and broccolini, to serve
Place the beef shins into a large non-metallic bowl with the red wine and garlic. Cover and leave in the fridge to marinate for 24-48 hours.
Strain the wine from the shins and reserve. Pat the shins dry.
Preheat the oven to 170C.
Bring the reserved red wine to the boil in a saucepan and skim off any scum that comes to the top.
Heat a frying pan on medium hot, add a little oil and fry the onion, carrot, celery and ginger and cook until browned. Then add the mix to a casserole dish.
In the same frying pan, fry the shins in a little oil until browned. Then drain them into a colander to get rid of any excess cooking fat.
Place the shin on top of the vegetables in the casserole dish.
In a large pot, add the skimmed red wine and veal stock, the bay leaves, cloves, white peppercorns, thyme and salt.
Bring to a simmer. Pour over the shins in the casserole dish. Cover with a lid then place in the oven to braise for 2½ hours.
When cooked, remove from the oven and leave the shins to cool down in the stock.
When cool, remove the shins from the stock and pass the stock through a fine metal sieve into a saucepan and skim off any fat.
Reserve onions, carrots and celery and blend until smooth (add this to the potato when mashing for extra flavour).
Place the pan of liquid back on to the heat and cook on medium heat until the mix is reduced to half the volume. Pass the liquid through a fine sieve again.
Serve with lashings of buttery mashed potato and broccolini and sprinkle with fresh thyme leaves.