Twelve-hour beef shin

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January 25, 2015 by dgarnett2013

Twelve-hour beef shin: River Cafe Two Easy (white book) by Rose Gray and Ruth Rogers. Adapted by DG. 



For 4-6. Double amounts for 12.

Great with romesco sauce, mash and wilted greens.

  • 1.5kg Beef shin on the bone
  • 25 garlic cloves
  • 1 – 2 bottles Chianti Classico
  • 4-6 thyme sprigs
  • 3 tabs ground black pepper
  • Extra virgin olive oil

Ask your butcher to cut a section across the shin, so that you have the sawn-off bone surrounded by meat as for ossobuco, but here with beef. You will have one largish piece.

Preheat the oven to 120℃.

Peel the garlic cloves.

Place the piece of beef in an ovenproof dish with a tight-fitting lid. Cover with the wine, and add the garlic, thyme, pepper and a little salt.

Slowly bring to the boil, then cover with greaseproof paper. Put on the lid and cook in the preheated oven for 12 hours. Take a look every 4 hours and top up the wine if the beef is uncovered. You may use more than 1 bottle of wine. Test for seasoning.

Serve either on toasted sourdough bread or with mash and pour juices over. Drizzle with olive oil.

Eaten the day Rose and Charlie began their Vaudeville act.

reallyrosie3 reallyrosie1


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