Braised whole beef shin with gremolata

6
25 minutes

Ingredients

Braised shin

  • 2kg beef shin, bone-in
  • 1 fennel
  • 2 carrots
  • 1 onion
  • 4 garlic cloves
  • thyme
  • 8 anchovy fillets
  • 1 orange, juiced
  • 1 bottle of red wine
  • 500ml of beef stock

Gremolata

  • 1 orange, zested
  • 4 garlic cloves
  • 1/2 bunch of flat-leaf parsley
  • 1 handful of black olives, pitted (Niçoise or Kalamata)

Method

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
  • 2kg beef shin
3
Roughly chop the vegetables and add to the pan with the anchovies and thyme, stirring briefly
  • 1 fennel
  • 2 carrots
  • 1 onion
  • 8 anchovy fillets
  • thyme
  • 4 garlic cloves
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
  • 1 orange, juiced
  • 1 bottle of red wine
  • 500ml of beef stock
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
  • 1 handful of black olives, pitted (Niçoise or Kalamata)
  • 1 orange, zested
  • 4 garlic cloves
  • 1/2 bunch of flat-leaf parsley
6
To serve, carve the shin and divide between plates. Spoon over some cooking juices and sprinkle with the gremolata to finish