How about a beef shank in red wine for a different Sunday lunch?
This bone in beef shin simmers in red wine and vegetables to make an amazing gravy, all enriched with the bone marrow.
It's a proper centrepiece roast that you can carve into slices or leave to cook longer until the meat falls apart.
An easy recipe that's a proper winter warmer.
Enjoy.
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❤️ Why you will love this recipe
- Perfect for entertaining
- Easy to make
- Tastes great even when reheated
- The BEST beef gravy!
I've only recently heard of this cut of meat, as I always thought that shin of been was always sold off the bone. However, we all know that cooking meat on the bone keeps the meat moist and the flavours from the marrowbone are absolutely delicious.
So, is it beef shin on the bone or beef shank?
Neither, it's called Thor's hammer! I love this name, especially as I visited Norway in the summer.
If it's cut straight, the bone should sit on one end with the meat in place as a showstopping piece, which makes you feel that you are serving a bunch of vikings, or at the very least a Tudor banquet.
There's no skill involved in this either. Once the preparation is done, the pot just goes in the oven for 3-4 hours.
I hope you love this as much as we did.
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🥘 Ingredients
A few notes on the ingredients.
- Bone in beef shin - this is the shank with the bone partially exposed. I recommend ordering this from your butcher, but it is also available online.
- Red wine - use something dry and robust that you would normally drink with the meal, such as a Côtes du Rhône.
- Herbs - I've used fresh rosemary and thyme straight from the herb patch, but a dried bay leaf as fresh can be overpowering for me. Try using a bouquet garni if you don't have the herbs to hand. They are great to use in the winter months for stews and pies.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
Do you have a food allergy? Try asking an AI to alter the recipe for you.
Please note that any information that AI provides is used at your own risk.
🍽 Equipment
- Large deep lidded casserole 4.2 litres
- Large frying pan
- Carving fork
- Slotted spoon
- Chopping board
- Sharp knife
- Kitchen towel
- Aluminium foil
- Immersion blender
🔪 Instructions
Remove the meat from the refrigerator and remove the packaging.
Wipe dry with paper towel and leave to come to room temperature for 30 minutes while you prepare the vegetables.
Preheat the oven to 160 C / 325 F / 140 FAN / Gas 2.5.
Make sure that you move the racks around beforehand so that your casserole dish will fit.
Peel and roughly chop the carrots, onion and celery.
Peel and finely chop the garlic. I like to use the side of the knife to crush the garlic and then it's quick to mince it with a knife.
Use a garlic crusher if you prefer, but I find them a pain to clean.
Season the beef with the salt and pepper.
Put the oil in the frying pan over a high heat then sear the beef on all sides to get a good colour.
Remove the beef and set aside on a plate.
Reduce the heat to medium and add the carrots, celery and onions for about 5 minutes stirring regularly, then add the garlic for 1 minute.
You may need a add a little more oil at this stage.
Add a glug of wine to the pan, to loosen any bits stuck to the bottom, stir in then add the remaining wine and stock and bring to a simmer.
Use a slotted spoon to remove the vegetables and place in the bottom of the casserole dish.
Place the meat on top of the vegetables and pour over the liquid. Add the herbs.
⏲️ Cooking Time
Place the lid on and transfer to the oven and cook for 4 hours until tender, rotating the meat each hour.
After about 3 hours, the meat will be tender and easily sliceable. Use a carving fork to check.
After 4 hours you should be able to shred with a fork if you prefer.
Remove the pot from the oven and remove the Thor's hammer with tongs and a carving fork.
Set the beef onto a cutting board, covering with foil to rest.
Remove any excess fat from the stock, along with the herbs and discard, (put the fat in a bowl until it solidifies and then discard or it will clog your waste pipe).
Add the cornflour and use an immersion blender to combine until smooth.
Put the pot on the hob over a medium heat and stir until thickened.
Check the seasoning.
Serve the meat by pulling into chunks with forks or slicing.
Serve the gravy over the meat or leave guests to help themselves.
Alternatively, arrange the vegetables on a serving plate around the meat and serve at the table.
🥗 Serve with
- Honey Roast Chantenay Carrots
- Leeks in White Sauce
- Honey Roast Carrots and Parsnips
- Fried Cabbage with Bacon
- Roast Savoy Cabbage
- Whole Baked Cauliflower Cheese
- Roasted Green Beans and Carrots
- Roasted Long Stem Broccoli
- Roasted Swede Chips
- Rosemary Garlic Mashed Potatoes
- Roast Potatoes
- Rumbledethumps
🥙 Substitutions
- Red wine - use the same quantity as extra stock.
- Herbs - use a bouquet garni or a teaspoon of dried of each.
- Vegetables - swap carrots for parsnips, celeriac or swede.
🍣 Storage
- Refrigerator - cool, cover and place the meat and gravy in sealed containers for up to 3 days.
- Freezer - up to 3 months.
- Reheat - defrost the beef shin overnight in the refrigerator and add to your chosen dish. Alternatively, place the meat in a roasting dish topped with the gravy and reheat in the oven.
🍱 Prepare in Advance
- If you like to get ahead, prepare the vegetables in advance.
More beef dishes
- Beef Olives
- Steak and Kidney Pudding
- Braised Featherblade Steak
- Panackelty
- Slow Cooker Beef and Ale Stew
- Lobscouse
- Mustard Glazed Bowboy Cut Steak
- Slow Cooker Corned Beef Hash
- Slow Cooker Beef Cheeks
- Bone in Ribeye with Stilton Sauce
- Roast Rib of Beef
📋 Recipe
Beef Shank in Red Wine
Equipment
- Large deep lidded casserole 4.2 litres 4.2 litres
- Large frying pan
- Carving fork
- Slotted spoon
- Chopping board
- Sharp knife
- kitchen towel
- Aluminium foil
Ingredients
- 2 kg shin of beef on the bone
- 1 carrot medium
- 1 onion
- 2 sticks sticks
- 2 cloves garlic
- 500 ml beef stock
- 400 ml red wine
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf dried
- 1 tablespoon oil olive or vegetable
- 2 tbsps cornflour
- 1.5 teaspoon sea salt flaked
- 1 teaspoon black pepper
Instructions
- Remove the meat from the refrigerator and remove the packaging. Wipe with paper towel and leave to come to room temperature for 30 minutes.
- Preheat the oven to 160 C / 325 F / 140 FAN / Gas 2.5.
- Peel and roughly chop the carrots, onion and celery.
- Peel and finely chop the garlic.
- Season the beef with the salt and pepper.
- Put the oil in the frying pan over a high heat, then sear the beef on all sides.
- Remove the beef and set aside on a plate.
- Reduce the heat to medium and add the carrots, celery and onions for about 5 minutes stirring regularly, then add the garlic for 1 minute.
- Add a glug of wine to the pan to loosen any bits stuck to the bottom and stir in, then add the remaining wine and stock and bring to a simmer.
- Use a slotted spoon to remove the vegetables and place in the bottom of the casserole dish.
- Place the meat on top of the vegetables and pour over the liquid. Add the herbs.
- Place the lid on and transfer to the oven and cook for 4 hours until tender, rotating the meat each hour. After about 3 hours, the meat will be tender and easily sliceable and after 4 hours you will be able to shred with a fork.
- Remove the pot from the oven and with tongs, set the beef onto a cutting board, covering with foil to rest.
- Remove any excess fat from the stock, along with the herbs and discard.
- Add the cornflour and use a stick blender to combine until smooth.
- Put the pot on the hob over a medium heat and stir until thickened
- Serve the meat by pulling into chunks with forks or slicing.
- Serve the gravy over the meat or leave guests to help themselves.
- Alternatively, arrange the vegetables on a serving plate with the meat in top and serve at the table.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
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🍲Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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