Shin of Beef – Shank – 1k

£8.50

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

Recipe

Preheat the oven to 130°C/250°F/gas 1/2.
Season the beef chunks well with salt and pepper. Heat a frying pan over a medium heat and when hot add the chillies. Toast for a minute or two until they start smelling aromatic but take care not to burn or they will taste bitter. Remove from the pan and soak the chillies in just enough boiling water to cover.

98 in stock

SKU: Shin of Beef - Shank - 1k Categories: , Tag:

Description

Shin of Beef

Also known as the shank, it is a cut of shin of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

Recipe – Shin of Beef with Pasilla Chilli Rosemary and Prunes

Preheat the oven to 130°C/250°F/gas 1/2.
Season the beef chunks well with salt and pepper. Heat a frying pan over a medium heat and when hot add the chillies. Toast for a minute or two until they start smelling aromatic but take care not to burn or they will taste bitter. Remove from the pan and soak the chillies in just enough boiling water to cover.

Heat a tablespoon of oil in the bottom of a heavy- based casserole dish over a medium high heat and fry the lardons in 2 batches until browned and crispy. Set aside in a large bowl, turn the heat down a touch and add the shallots and garlic, seasoning well, and frying them in the fat of the lardons in 2 batches until soft and a little coloured. Remove from the pan and add to the bowl with the lardons.

Add another tablespoon of oil to the pan, turn the heat right up and fry the mushrooms for about 10 minutes until any moisture from the mushrooms has evaporated and they have turned golden. Set aside on a plate for later.

Add the remaining tablespoon of oil and fry the pieces of beef over the high flame until browned all over. Now pour in the vinegar and wine, letting them bubble and de-glaze the pan (if your pan is black and burnt from browning the beef, wipe it out with a clean dishcloth first) before returning the pancetta, shallots and garlic to the pan, along with the prunes, stock and rosemary. Bring to the boil, cover and transfer to the oven. Cook for 4 hours or until the beef is soft and falling apart.

Just before you serve the stew, add the mushrooms, stir, and allow the stew to bubble a little over a medium-low heat. Serve with the Spanish style mashed potato, sweet potato or polenta and a green vegetable.

Tip

Browning the beef shin in a few large pieces instead of lots of small chunks will take a fraction of the time. If you can’t get shin, by all means use another stewing cut, but shin has brilliant depth of flavour.

Shin of Beef

Shin of Beef

Additional information

Weight 0.00000000 kg

You may also like…