My son asked me to make beef stew and that was the plan. However, when I got to the supermarket I spotted Shin Beef and thought I would still make a stew but add more depth by using red wine and a strong herb. Shin beef is a very rich cut of meat with lots of gelatinous fatty striations. Nothing to be afraid of, but I think people in general are more use to eating nice “clean’ cuts of meat? It needs time to cook so if you are going to try this get it into the oven as soon as possible. The flavors are out of this world and won’t disappoint!
You will Need: 3 1/2 lbs cross-cut shin beef shanks, 1 sweet onion, diced, 3 carrots, thickly sliced, 2 celery ribs, sliced, 1 sprig fresh rosemary, left whole, 1/2 cup fresh flat-leaf parsley, roughly chopped, 2 tbs flour, 1 cup red wine, 3 cups water, 1 vegetable or chicken bouillon cube, 3 tbs olive oil, coarse salt and freshly ground black pepper for seasoning.
preheat oven 375*
1 – Put beef on a plate and season with salt and pepper. Using a big saute pan or heavy casserole sear the meat in a single lay on high heat in the olive oil (I was able to do this in 1 step but if your pan or casserole has a small surface area it may take 2 batches).
Don’t crowd the pan as meat will not brown. Take meat off and set aside.
2 – Turn heat down to low/medium and add all prepped vegetables to the pan, including the herbs. saute for 10 minutes, stirring often.
3 – Add the flour and bouillon cube (I always chop up the cube before adding to things as it dissolves faster) and give everything a stir for 1 minute. Add the wine and water and bring everything to a boil.
4 – Put meat back into liquid and cover. Place in oven for 2 hours.
Test meat by taking a fork and pulling the meat. It should pull away very easily. Let everything sit for about 10 minutes before serving with rice, pasta, boiled potatoes or a salad.
Note: The lovely bone marrow can be scooped out and spread on toast points for an appetizer or remove the bone before serving and save it, and the marrow for a snack later, (will post something about that tomorrow).