Slow Braised Beef Shin

Slow Braised Beef Shin
Slow-braised beef shin is an affordable, yet incredibly flavorful cut of meat that transforms with just a bit of time and patience. Taken from a hardworking part of the cow, this underrated cut becomes melt-in-your-mouth tender when braised for 2.5 hours. The result is a rich, savory dish bursting with deep flavors, making beef shin one of the tastiest and most satisfying cuts for hearty stews or slow-cooked meals. Perfect for comforting dinners and special occasions alike, this beef shin recipe delivers exceptional taste on a budget.
You'll need:
- 2x bone-in beef shin
- Salt & Pepper
- 100g plain flour
- 2tbsp olive oil
- 1x onion, roughly chopped
- 1x garlic bulb, chopped in half
- 1x carrot, roughly chopped
- 1tbsp semi dried rosemary
- 2 tbsp tomato paste
- 500ml dry red wine
- 100-200ml beef stock
- 2 tbsp butter, cubed
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@herdmarket Slow-cooked to perfection, this red wine braised beef will have you impressing everyone without breaking the bank. Pair it with buttery mash for the ultimate cozy meal! Recipe on website #beefshin #slowbraisedbeef #datenight #comfortfood #easydinner @Jack_Munn ♬ Franki Valli (Instrumental) - SoulChef
Generously season your shins in salt 2-3 hours before cooking and leave them in the fridge uncovered. Remove them from the fridge and pat them dry. Dredge the shins in flour and shake of any excess.
In a large pot, add your olive oil and bring up to a high heat. Fry the shins for around 1 minute each side until browned, then remove from the pan and set aside.
In the same pan, add your onion, garlic and carrot. Turn the heat down to a medium temperature and fry off the veg for around 10 minutes, stirring every 2. Add your tomato paste and fry off for a further 2 minutes, stirring continuously.
Add your red wine and cook the alcohol out, scraping off any sticky bits at the bottom of the pan, then pour in 100ml of beef stock. Drop in your shins, ensuring they’re fully submerged. If not, add more stock.
Reduce the heat to a low simmer, then place a lid over and leave for 2.5 hours, checking every 30 minutes that nothing is sticking to the bottom.
Remove the shins from the pot and wrap in foil. Pass the braising liquid through a sieve and discard the vegetables. Reduce the sauce in a pan.
Once thick, whisk in the butter and add the shins back into the sauce. Baste the shins in the sauce for a further 5 minutes, then serve them up with some buttery mash.