melt-in-your-mouth shin stew

Finding it hard to get shin of beef - what's a good alternative?

Has anyone treid this in a slow cooker?

Making this tomorrow; can't wait. Had some ideas and had bought the shin beef earlier today cos recall how mum used to make it on damp autumn weekends all those years ago. I'm on call over the weekend so will have to forego the Chianti (i'd only be tempted to drink the remainder) but am excited, as are the kids....dumplings too..........also with shrimp cocktail for starters. Mr Oliver you make it so simple.......here's to tomorrow! I can taste it already!!

Did anyone find the stew too acidic ? (adding tomatoes + wine)?

This recipe was amazing! I made it for my in-laws and they couldn't stop talking about it for a week. I made one modification...I had shin meat still on the bone from a locally pastured cow. I trimmed off a little of the fat, but left the shin meat on the bone and braised the whole thing. The meat just melted off the bone and I think leaving the marrow in there enriched the dish. Thanks Jamie!

As usual, simple to cook - great result. Easy peasy !
We did your shrimp cocktail as starters and finished the meal with a Moroccan orange salad.
And opened a bottle of Moët in you honor.
Jamie you make life so much enjoyable !!!

This recipe so tasty and hearty! I'm definitely going to make it again.

Had to substitute the shin with other cuts, the flour with wholemeal flour, and the red wine with beef stock. All the carrots went very soft and tender, the onions had melted to nothing, and the celery I ignored. The beef was all very tender and tasty. We took the cassrole out of the oven after about 2 hours, as we were going nuts with the smell of the stew wafting through the air. The meat was already tender so we saw no reason to stand at ceremony and tucked in right away. Awesome.

I loved this stew. Made it together with my fiance. I never made a stew before but this recipe is one to remember!

@ Sarah

No problems with the wine. Most (if not all) of the alcohol will evaporate off during the cooking process.

A winner in our house. The only adjustment I make is to strain the tinned tomatoes, as I find the stew too liquid otherwise. Lovely with a sprinkling of gremolata.

my friends and i loved it. i used wagyu beef (ok, i am not being snobbish but that was the only one available in shin and brisket at my local supermarket in Malaysia and yes, you do have fans in Malaysia too !) and i added some sugar in it. it turned out fantastic. it is a great addition to my limited recipes.....
thank you.

Why is it that oven temperatures and times vary so much in recipes for shin of beef stew which all agree has to be cooked slowly.

Jamie Oliver's recipe gives gas 4 and 3 hours whereas Delia Smith gives gas 1 and 3 hours. I have looked at may other recipes and they all vary in oven settings and timing.

It's very confusing.

I don't normally feel inspired to cook, let alone follow a recipe. But I knew that I couldn't go far wrong with this one. Virtually all the ingredients were here at home, I even used the herbs from my garden! It was easy and well worth the wait! I liked the fact that I didn't need to keep checking it once it was safely in the oven, and it gave me plenty of time to enjoy the remaining chianti! Will definately do this one again, and will class it as a 'can't go wrong' - a firm favorite for the future!

show aired last week for the first time in australia loved it you are very popular here and all my family watch all your shows. Thanks for the lovely recipes will try them all. Would love to see you in Australia again.

I make a wicked casserole, you basically dry fry your meat at the begining then add in onions, or shallots, cook them down, add in a couple of tins of tomatoe's chopped carrots, salt, pepper and then go through your store cupboard for things like lea and perrins, mustard, tobasco, for a little kick. Then i add in a bottle of ale, such as Theakstones Old Peculiar or Old Speckled Hen, then simmer for 20 mins on the hob then transfer to the oven on 160 for 3 hours.
It seems like a long time but as shin needs a long slow cooking this works really well.

towards the end add a couple of tblspoons of flour to thicken.

Once cooked you can serve with veg or you can add a pastry lid and you have a pie!!!!!

hi sounds nice can i use red wine if ill be serving to young children?

Hah ! Nice try Jamie. My mum's receipe calls for shin beef and kidney, onion, chopped potato, sliced carrots, peas and chopped turnip, some salt and pepper in 3-4 pints of water to be very slowly cooked in a sauce pan with a lid on at a moderate heat for about 5 hrs or in a pressure cooker for 2 hrs. Thicken gravy by adding either 2 dessert spoons of plain flour or alternatively 2 teaspoons of cornflour mixed in water and added to the stew and stirred. Serve on a freshly cooked pancake. I've modernized this by adding a pinch of dried mixed herbs and cooking in the slow cooker for the 8 hrs I'm at work. It's a fantastic and simple yorkshire meal and the meat just melts in the mouth with fantastic flavour. Really impressed with your efforts in Rotherham (my home town) and I've tried to pass cooking on to both my kids and my partners kids with varying degrees of success. Good luck. Drop in when you're next in't north lad !

that was an awesome recipe
i like to add the flour mixed with water as a thickner just before i put the pot in the oven. That works really well, and makes an awesome gravy.
get in touch and ill give you my recipe.

O M G!! ur recipies r sooo fab, im not very good with knowing how 2 cook meats an wot 2 put them wiv but i so know wot 2 do know, thanx.

lovely jubly recipes