Pot-roasted shin of beef with orange, olives and parsley
A winter warmer with a Mediterranean twist topped with zesty orange and green olives. Would be delicious served with mashed potato.
Ingredients
For the pot-roasted shin of beef
- 2kg/4lb 8oz beef shin, bone in and cut by the butcher into thick slices, like osso buco
- 1 tbsp olive oil
- 3 celery sticks, roughly chopped
- 1 onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 garlic bulb, halved
- 1 fennel bulb, trimmed and roughly chopped
- 2 bay leaves
- 1 bunch fresh thyme
- 2 star anise
- 1 orange, juice only
- 750ml/1¼ pints red wine
- 500ml/18fl oz beef stock
- salt and freshly ground black pepper
For the garnish
Method
To make the shin of beef, season the shin all over with salt and pepper. Heat a griddle or frying pan until hot and cook on all sides until browned.
Heat the oil in a large casserole or stockpot and add the beef, vegetables, herbs and star anise. Cook for a few minutes to soften the vegetables and then add the orange juice, wine and stock. Bring to the boil, then reduce the heat, cover and simmer for around 2 hours.
Leave to cool slightly and then remove the beef and vegetables. Strain the cooking liquor, return to the heat and cook until the liquid is reduced by half.
To make the garnish, mix all of the ingredients together in a bowl.
To serve, flake the meat onto warmed plates and pour over the sauce, sprinkle with the garnish and serve.