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img_8980Beef shin is one of the cheaper cuts of beef yet is without a doubt one of the favourites used in long, slow cooked dishes.Also known as the shank, this is a cut of beef taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.
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This dish has very few ingredients and very few steps to it but the end result is an intensely tender and fragrant stew. No knife needed here, the meat can be eaten with a fork.

Serves 4 to 6


2kg / 4lb 8oz shin of beef, bone in (ask your butcher to cut it into 3cm / 1¼in slices)
3 tablespoons flour
Salt and freshly ground black pepper
2 Tablespoons olive oil
2 to 3 Tablespoons butter
1 large onion, diced
4 cloves of garlic, crushed
4 medium carrots, peeled and cut into chunks
3 tablespoons tomato paste
1 1/2 bottles full-bodied red wine
1 bouquet garni


Preheat your oven to 160ºC/325ºF
In a heavy-bottomed ovenproof pot or dutch oven, heat some olive oil and 2 tablespoons butter over medium high heat
Put the flour on a plate and season with salt and pepper
Coat the beef in the seasoned flour and shake off any excess flour
Fry the beef, in batches, for 1 to 2 minutes on each side until browned all over
Set aside
Add the onions, garlic and carrots and sauté for a few minutes until softened
Stir in the tomato paste
Return the meat to the pan
Add the bouquet garni and the wine
Add salt and pepper
Gently bring to the boil, cover 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 bouquet garni and serve
Serve with a creamy mash or pasta