Slow-braised shin of beef with red wine and herbs

A rich oven-braised shin recipe with measured ingredients, gentle heat and a fork-tender finish.

Shin of beef is a good choice for a casserole with a glossy, substantial sauce. Its connective tissue needs patient cooking, so choose a day when dinner does not depend on the shortest possible timetable.

Ingredients for four

Use 1kg boneless shin in even chunks, two onions, two carrots, two garlic cloves, 250ml red wine, 400ml beef stock, one tablespoon tomato purée, two thyme sprigs, a bay leaf and two tablespoons oil. For an alcohol-free version, replace the wine with extra stock. Check stock ingredients for allergens.

Build the base

Heat the oven to 140°C fan or 160°C conventional. Brown the beef in batches in a casserole suitable for both hob and oven, then set aside. Soften chopped onions and carrots in the same pot, add garlic and tomato purée, and cook briefly.

Pour in the wine, scrape up the browned cooking residue and simmer for a few minutes. Add stock, herbs and beef. Bring to a gentle simmer and cover.

Braise patiently

Cook for approximately 3–4 hours, checking after about 2½ hours. Add a little hot stock if the sauce becomes too dry. The beef should be safely cooked and yield easily to a fork; larger pieces may take longer.

Finish the sauce

Remove the herbs. If the sauce is thin, lift out the meat and reduce the liquid gently on the hob, then return the beef. Taste before adding salt.

Serve with mash or buttered greens. For leftovers, divide into smaller containers, cool promptly and refrigerate. Reheat a portion once until steaming hot throughout, adding a splash of water if the sauce has thickened in the fridge.

Explore the Malpas Farm Shop range
1kg Boneless Shin of Beef
https://www.malpasfarmshop.co.uk/product-page/1kg-boneless-shon-of-beef

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.