Beef Shank in Red Wine
This show stopping beef shank cooks in red wine to make a meltingly tender roast with a rich gravy.
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.
Nutrition
Calories: 369kcalCarbohydrates: 9gProtein: 46gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 78mgSodium: 886mgPotassium: 1086mgFiber: 1gSugar: 2gVitamin A: 1713IUVitamin C: 3mgCalcium: 65mgIron: 5mg
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