Braised Beef Shin

Braised Beef Shin

Braised Beef Shin

Total Time: 2.5 hrs.        Prep Time: under 30 min        Cooking Time: 2+ hrs    Serves 6



Large Heavy Bottomed Frying Pan – Skillet

Large Stock Pot

Sharp Knife for chopping

Spoon for stirring

Large Serving Spoon



2 tbsp olive oil

500g un-smoked pancetta, chopped into large cubes

1.5kg shin of beef, sliced into 2.5cm wide rounds

85ml red wine

1kg large organic winter carrots, peeled and roughly chopped

1 head of celery, roughly chopped

1kg pickling onions or shallots

1kg tomatoes, roasted and sieved to a purée

1 litre pints good beef stock or water

1 bouquet garni



  • Heat the oil in a large, heavy-bottomed frying pan. Add the pancetta and fry until brown and crisp. Remove from the pan and add to a large stock pot or casserole dish
  • Fry the shin of beef in the frying pan, on both sides, until well browned. Transfer the shin to the stock pot
  • Pour the red wine into the frying pan and stir, for 2-3 minutes to collect the cooking juices. Tip into the pot
  • Place the stock pot over a gentle heat. Add the carrots, celery and onions. Pour in the tomato purée and enough stock or water to cover the meat and vegetables. Add the bouquet garni and cover with a lid
  • Simmer for 3-4 hours, stirring occasionally. Maybe serve with a buttery heap of mashed potatoes or white fluffy rice.

So hearty and nourishing! This is Family Comfort food - makes everyone come back for second helpings!