Pot roast shin of beef with winter greens, shallots, hazelnuts and crushed root vegetables
4 HOURS 30 MINUTES | SERVES 4!6 | EASY
BEEF SHIN
bone-in shin of beef 2.5kg olive oil fennel 1, diced
onions 2, diced
carrots 2, diced
garlic 3 cloves, chopped
red wine 1 bottle
beef stock 500ml
thyme 2 sprigs
bay leaves 2
rosemary 2 sprigs
WINTER GREENS kale or any seasonal greens 500g
shallots 20g, chopped
red wine vinegar 1Ω tbsp
hazelnuts 50g, chopped
CRUSHED ROOT VEG
swede 200g, peeled and diced
celeriac 200g, peeled and diced
potato 200g, peeled and diced
parsnip 200g, peeled and diced
lemon juice a squeeze
butter
1 Heat the oven to 170C/fan 150C/gas 3. Rub the shin all over with olive oil then season well. Put a large casserole on the stove over a high heat and sear the beef all over until golden brown. Remove from the pan, add the vegetables and garlic, and cook gently for 5 minutes. Add the wine, stock, beef shin and herbs, and bring to the boil, put on the lid and cook in the oven for 3 hours. Remove the lid and cook for another hour or until the beef is meltingly tender and the sauce has reduced. Pull the meat from the bone and break into chunky pieces. Remove the marrow from the bone and mix into the sauce. Keep warm.
2 For the root veg, put all of the diced veg into a pan, cover with water, season and bring to the boil. Cook until soft, then drain really well. Use a potato masher to crush all of the vegetables, season and add a squeeze of lemon juice and a knob of butter.
3 For the winter greens, bring a pan of salted water to the boil, cook the greens for a few minutes until tender, then drain really well. Mix together the shallots and vinegar in a large bowl, tip in the greens and hazelnuts, then season and drizzle in oil. Serve the shin in the middle of the table with the greens and root veg.
PER SERVING 594 kcals | fat 21.1G saturates 5.6G | carbs 18.7G | sugars 10G fibre 12.2G | protein 52.8G | salt 0.5G
shin is a cut that can’t b hur ied – it lo s lo heat, and a lo g, lazy afterno in the o n