Beef shin seared until deeply browned, then slowly braised in red wine, stock and aromatics until almost falling apart. The cooking liquid is strained and reduced into a glossy sauce before the beef is glazed in it, giving you the depth of a long braise with a much cleaner finished plate.
Serves: 4
Prep: 45 minutes
Cook: 4-5 hours
Ingredients
1.5kg boneless beef shin
Plain flour
2 tbsp vegetable oil
2 onions
2 carrots
2 celery sticks
6 garlic cloves
2 tbsp tomato purée
500ml red wine
750ml rich beef stock
2 bay leaves
4 thyme sprigs
1 tbsp peppercorns
2 rosemary sprigs
1 tbsp Worcestershire sauce
40g butter
Method
1. Prepare the beef
Cut the shin across the grain into 4 thick portions.
Season generously with salt and black pepper, then dust lightly with flour.
2. Brown the beef
Heat the oil in a large casserole over high heat.
Sear the beef thoroughly on both flat sides and around the edges until deeply browned.
Remove and set aside.
3. Build the braise
Reduce the heat to medium.
Add the onions, carrots and celery and cook for around 10 minutes until softened and beginning to colour.
Add the garlic and cook for 1 minute.
Stir in the tomato purée and cook for 2–3 minutes until darkened.
4. Add the wine
Pour in the red wine, scraping everything from the bottom of the casserole.
Bring to a strong simmer and reduce by roughly half.
5. Braise
Add the beef stock, bay leaves, thyme, rosemary, Worcestershire sauce and peppercorns.
Return the beef to the casserole in a single layer. The liquid should come roughly three-quarters of the way up the beef, although reaching the top is fine.
Bring to a gentle simmer.
Cover and transfer to a 150°C fan oven for around 3–4 hours.
Start checking at 2 hours 45 minutes.
The beef is ready when a knife or fork slides into it with almost no resistance, but the portions can still be carefully lifted without completely falling apart.
6. Rest the beef
Carefully lift the beef from the braising liquid and place onto a tray.
Loosely cover with foil while you finish the sauce.
7. Make the red wine sauce
Strain the braising liquid through a fine sieve into a clean saucepan.
Discard the braising vegetables, herbs and peppercorns.
Skim excess fat from the liquid.
Bring to a strong simmer and reduce until concentrated, glossy and thick enough to lightly coat the back of a spoon.
Taste and adjust the seasoning if needed.
Reduce the heat to low and whisk in 30–40g cold butter.
Do not boil aggressively once the butter has been added.
8. Glaze the beef
Place the shin portions into a wide pan over low heat.
Add several spoonfuls of the reduced red wine sauce.
Spoon the sauce repeatedly over the beef for 1–2 minutes, until the outside is dark, glossy and lacquered.
Handle carefully — the beef should now be extremely tender.