Beef Shin Recipes

OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)

Steps:

• If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
• Melt the butter in a large oven safe braising pan over medium to medium-high heat.
• Fry the beef shanks in the butter until browned on the outside.
• Remove the beef shanks to a plate, and keep warm.
• Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
• Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
• Return the beef to the pan, making sure the shanks are submerged in the sauce.
• The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
• For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.

MELT-IN-YOUR-MOUTH SHIN STEW

Steps:

• Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

BRAISED BEEF SHANK WITH WINE AND TARRAGON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
• Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

BEEF SHIN AND CARROT STEW

Steps:

• Preheat oven to 375 degrees. Generously season beef with salt and pepper. Dredge beef in flour; shake off excess.
• Wrap parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
• Heat 3 tablespoons oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer beef to a bowl.
• Add 1 tablespoon oil to fat in pot. Stir in leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add stout; cook, scraping up browned bits from bottom of pot.
• Return beef to pot. Add stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover pot; transfer to oven. Braise beef 2 hours.
• Add potatoes and carrots. Cover pot; braise 1 hour more. Discard the bouquet garni. Garnish stew with parsley.

SIMPLE BEEF SHIN AND ALE STEW

Steps:

• Preheat your oven to 160°c/gas 3/320 Fahrenheit
• In a casserole dish or dutch oven with a lid, heat your oil over a medium to high heat. Season the beef with salt and pepper and brown the meat - you may need to do so in batches - then set aside.
• Add the diced onion and fry until it begins to soften, then add the carrots and herbs and stir together and cook for a few minutes.
• Add the beef back in and pour over the ale. Allow to simmer for about 10 minutes.
• Stir in the stock and the tomato paste, mix well then put the lid on and place in the pre-heated oven.
• Cook for 3 hours, checking every hour or so and giving it a good stir.
• After 3 hours the meat will be beautiful and soft and will have thickened the sauce. Remove the bay and thyme sprigs and serve with mashed potato and steamed broccoli.

BEEF SHIN RECIPE

Steps:

• Pre-heat the oven to 170C.
• Prepare the vegetables: wash and slice the celery, peel the shallots, garlic cloves and carrots. Peel the onion and prick it with the cloves.
• Fry the pancetta in a pan and remove to your casserole dish, leaving the fat to brown the beef pieces on both sides.
• After browning the beef, season both sides with salt and freshly ground pepper, and place the meat in the casserole.
• Then add the celery, shallots, garlic, bay leaves, onion, mushrooms, rosemary and thyme to the casserole dish and finally add the stock and red wine. There should be enough liquid to almost cover the meat.
• Cover the casserole with a tight-fitting lid and place in the oven for 3 hours. After 3 hours slice the carrots and add them to the casserole dish. Check the liquid level - if it has dropped too much, top up with some water. Turn over the meat and put the casserole back into the oven.
• Cook for one more hour and remove from the oven. Remove the meat from the bones with two forks and keep warm before serving up.
• Sieve the liquid into a jug and let it settle. Remove any fat with a ladle. Then use the remaining liquid to make some gravy in a pan, using an Oxo cube and some gravy granules.

CHINESE SPICED BEEF SHIN SHANK 滷牛腱

Steps:

• Blanch the beef shin in boiling water for 1 minute.
• Pour out water and add fresh water. Add all other ingredients and bring to a boil. Add the beef shins and cover.
• Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender. When tender a knife will easily go through the meat.
• Let cool.
• Separate beef shins from liquid and chill both separately in refrigerator.
• When ready to serve slice the beef shins thinly, arranging nicely on a plate. Spoon out 1/2 cup sauce from saved cooking liquid and heat up in a small pan. Pour over the chinese spiced beef shins.

BRAISED SHIN OF BEEF WITH CREAMY MASH

Steps:

• Preheat the oven to 160°C/325°F/gas mark 3. Heat a large heavy-bottomed frying pan over a medium heat, add 2 tablespoons of the oil then add the onions, carrots, celery and garlic and fry for a few minutes until they start to turn light golden brown. Transfer to a large casserole dish with a lid. Put the flour onto a plate and season with salt and pepper. Toss the beef in the seasoned flour until coated, then shake off any excess flour. The flour is to thicken the sauce, so you don't want too much flour in the first place or you'll end up with a gloopy sauce. Turn the heat up to high, then add the remaining rapeseed oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the vegetables in the casserole dish. Add a splash of the ale to the frying pan and scrape off any cooked-on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Bring to a simmer then put it in the oven and cook for 3-4 hours, or until the meat falls easily from the bone. Season to taste with sea salt and black pepper. When there is only 30 minutes left for the beef to cook, put the potatoes into a saucepan and pour in enough water to just cover them. Add a pinch of salt then bring the pan of water to the boil. Simmer for 12-15 minutes until the potatoes are tender, then drain and return to the pan over the heat for a couple of minutes. This will drive off any excess moisture and give a lighter, fluffy mash. Mash until smooth then stir in the butter and milk or cream. Season to taste with salt and pepper and serve with the beef shin.

SHIN OF BEEF

Steps:

• Pre heat your oven to 140c
• Use a cassarole or roasting tin large enough to hold all the ingredients, Put the Shin of beef along with the herbs, Beer and stock in.
• Cover with a tight fitting lid or double thikness of tin foil to stop the liquid evaporating
• Cook for 4 hours. Fry the onions in the oil untill lightly brown then add the mushrooms and garlic, get a little colour on the mushrooms. Remove the lid or foil add the onions and garlic mushrooms spoon juices over the joint then return to the oven for another 45 mins to an hour basting now and again.
• The beef should be melt in the mouth tender by now take out and leave to rest. Take out the bay and herbs thicken the gravy if needed and serve with your fav veg.
• use your local butcher get to know them and ask about the meat and how to cook it they are brilliant and you ll enjoy it more better than saying i got it from the supermarket, our butcher march quality meat is the best ive ever used very friendly and helpful.