Italian Braised Beef Shin with mushrooms & tomatoes

(from keepitdown’s recipe box)

Per serve:
445 cal
20.3g fat
18.8 total carbs
44.4g protein

Source: Ray McVinnie

Cook time: 120 minutes
Serves 6 people

Ingredients

  • 1 kg sliced beef shin on the bone
  • 4T extra virgin olive oil
  • 2 onions, chopped
  • 1 carrot, diced 2 cm
  • 1 stick celery, sliced 2 cm
  • 3 cloves garlic, finely chopped
  • 1 bay leaf
  • 1 T dried oregano
  • 75g bacon or pancetta, finely diced
  • 150 ml red wine
  • 400g can crushed tomatoes in juice
  • 500 ml beef stock
  • 250 ml water
  • 500g large portobello mushrooms, halved

Directions

  1. Preheat oven to 180 deg

  2. dusts beef with flour

  3. heat oil over moderate heat in metal casserole

  4. brown beef on all sides, reserve

  5. add onion, carrot, celery, garlic, bay leaf, oregano & pancetta

  6. Fry gently for 10 min til onion is soft

  7. add beef and wine, bubble for 30 sec

  8. add tomatoes, stock & water

  9. bring to boil, cover and put in oven for 2 hours

  10. remove from oven, add mushrooms

  11. put back in oven for 30 min

  12. remove & season to taste

  13. let stand 10 min, then serve

  14. can be kept in fridge for a few days and reheated

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