Beef Recipes
Pot-roasted shin of beef with orange, olives and parsley
A winter warmer with a Mediterranean twist topped with zesty orange and green olives. Would be delicious served with mashed potato.
Ingredients
For the pot-roasted shin of beef
- 2kg/4lb 8oz beef shin, bone in and cut by the butcher into thick slices, like osso buco
- 1 tbsp olive oil
- 3 celery sticks, roughly chopped
- 1 onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 garlic bulb, halved
- 1 fennel bulb, trimmed and roughly chopped
- 2 bay leaves
- 1 bunch fresh thyme
- 2 star anise
- 1 orange, juice only
- 750ml/1¼ pints red wine
- 500ml/18fl oz beef stock
- salt and freshly ground black pepper
For the garnish
- 1 bunch fresh parsley, finely chopped
- 2 celery sticks, finely chopped
- 1 orange, zest only
- 2 tbsp finely chopped green olives
- 1 garlic clove, finely chopped
Method
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To make the shin of beef, season the shin all over with salt and pepper. Heat a griddle or frying pan until hot and cook on all sides until browned.
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Heat the oil in a large casserole or stockpot and add the beef, vegetables, herbs and star anise. Cook for a few minutes to soften the vegetables and then add the orange juice, wine and stock. Bring to the boil, then reduce the heat, cover and simmer for around 2 hours.
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Leave to cool slightly and then remove the beef and vegetables. Strain the cooking liquor, return to the heat and cook until the liquid is reduced by half.
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To make the garnish, mix all of the ingredients together in a bowl.
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To serve, flake the meat onto warmed plates and pour over the sauce, sprinkle with the garnish and serve.
Pot-roasted shin of beef with orange