Shin beef cooked slowly with wine and tasty vegetables makes a hearty and flavourful winter dish.


  • 3-4 steak like pieces of shin of beef, bone left in, approximately 2cm thick

  • 3 onions, roughly chopped

  • 1 stick of celery, whole

  • 2 carrots, halved

  • 300ml white wine

  • 175ml beef stock

  • 1 bouquet garni

  • 1 tin of tomatoes, crushed

  • Some flour for dusting

  • Oil

  • Butter

  • 1 teaspoon of sugar

  • Salt and pepper

  • Gramalata Garnish:

  • 1 tablespoon of capers, chopped

  • Bunch of finely chopped parsley

  • 1 lemon zest

  • 1 clove of garlic, finely chopped


  • Beef::

  • 1.

    Prepare the beef, snip into the fat in a few different places. This will help the beef hold shape when cooked.

  • 2.

    Dust the beef pieces in some seasoned flour and shake off the excess flour.

  • 3.

    Heat some oil and butter in large heavy bottomed saucepan, once hot add the beef and cook it until a nut brown colour.

  • 4.

    Remove the beef from the pan and place to one side.

  • 5.

    Pour the wine into the same pan and allow it to cook for a couple of minutes to burn off the alcohol.

  • 6.

    Add the vegetables, stock, tomatoes and sugar, return the meet to the pan and cover.

  • 7.

    Allow the meat to cook very gently for about 150 minutes.

  • 8.

    When cooking is complete, (the meat should be really tender and nearly falling away from the bone), gently lift the meat out of the pan and place to one side.

  • 9.

    Pass the sauce or meat juice through a sieve.

  • 10.

    Pour the sauce back into the pan and reduce the heat slightly.

  • 11.

    Check seasoning and season if necessary.

  • Gramalata Garnish::

  • 1.

    Mix the capers, parsley, lemon zest and garlic together and serve on the side of the dish.

  • To Serve::

  • 1.

    This is really tasty served with the Gramalata garnish, mash potatoes or freshly dug new potatoes.

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