Braised whole beef shin with gremolata

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Ingredients

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Imperial

Braised shin

Gremolata

1
Preheat the oven to 160°C/gas mark 3
2
To begin, season the beef shin with salt and pepper. Heat some olive oil in a cast iron casserole dish and once hot, sear the beef until brown all over. Remove from the pan and set aside
3
Roughly chop the vegetables and add to the pan with the anchovies and thyme, stirring briefly
4
Place the beef on top of the vegetables and cover with the wine, stock and orange juice. Bring to the boil, cover with a lid and place in the oven for 2.5 hours
5
To make the gremolata, pick the parsley leaves from stalks, finely chop and place in a mixing bowl. Using a microplane or fine grater, grate in the orange zest and garlic cloves. Finely chop the black olives, add to the bowl and mix well. Season with a little salt and pepper
6
To serve, carve the shin and divide between plates. Spoon over some cooking juices and sprinkle with the gremolata to finish
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