Cook with Jamie
3 hrs 25 mins
Super easy
serves 4
About the recipe
When a shin of beef is slow cooked, magic happens – this is simple, warming and delicious.
Recipe From
Ingredients
olive oil
2 red onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks of celery, trimmed and roughly chopped
4 cloves of garlic, unpeeled
a few sprigs of fresh rosemary
2 bay leaves
a small handful of dried porcini
1 cinnamon stick
1kg shin of beef, preferably free-range or organic, bone removed, trimmed and cut into 5cm/2 inch pieces
sea salt and freshly ground black pepper
1 tablespoon flour
2 x 400g tins good-quality plum tomatoes
⅔ of a bottle of Chianti
Top Tip
Delicious served with some mashed root veg – like carrots, potatoes, a bit of swede, some turnips – but you could also serve it with straight mash, polenta or bubble and squeak (you know, fried veg and potatoes, cockney-London style!) and some nice buttered cabbage or spinach.
Method
- 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.
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