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JANUARY RECIPE Slow Shin of Beef


olive oil 

2 red onions,roughly chopped 

3 carrots, roughly chopped 

3 sticks celery,  roughly chopped 

4 cloves garlic, unpeeled 

a few sprigs fresh rosemary 

2 bay leaves 

1 small handful dried porcini 

1 kg shin of beef, bone removed, trimmed and cut into 5cm pieces 

sea salt freshly ground black pepper 1 tablespoon flour 

2 x 400 g good-quality tinned plum tomatoes 

bottle Chianti 



Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs and porcini for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste,  check the seasoning, remove the rosemary sprigs and serve. 

6 January, 2014 at 15:06

Tags: recipe, shin of beef


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