Braised Beef Shin with Tomato, Olives and Roasted Root Vegetables
Braised beef shin cooked in red wine, tinned tomatoes, beef stock and oregano, served with roasted carrot and parsnip batons.
- 900 g beef shin or chuck steak
- 3 medium carrot
- 2 medium parsnip
- 1 large red onion
- 5 clove garlic cloves
- 400 g tinned chopped tomato
- 120 g kalamata olives
- 200 ml red wine
- 300 ml beef stock
- 2 tsp dried oregano
- 2 whole bay leaf
- 3 tbsp olive oil
- 1 to taste sea salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Pat beef dry and season generously with salt and pepper.
- Step 2
Step 2: Heat 30 ml olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat. Working in batches, sear beef for 3–4 minutes per side until deeply browned. Transfer to a plate.
- Step 3
Step 3: Reduce heat to medium. Add remaining 15 ml oil. Slice red onion and add to pot with crushed garlic cloves. Sauté for 4 minutes until softened.
- Step 4
Step 4: Pour in red wine and scrape up browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
- Step 5
Step 5: Return beef to pot. Add tinned tomatoes, beef stock, oregano, and bay leaves. Stir to combine. Bring to a gentle simmer, then cover and reduce heat to low.
- Step 6
Step 6: Braise for 35–40 minutes. Meanwhile, cut carrots and parsnips into 5 cm batons. Toss with 15 ml olive oil, salt, and pepper. Roast on a baking tray at 200°C for 25–30 minutes until tender and caramelised.
- Step 7
Step 7: After 35 minutes, add kalamata olives to the braising pot and stir gently.
- Step 8
Step 8: Continue braising for 5 more minutes until beef is very tender.
- Step 9
Step 9: Remove bay leaves. Taste and adjust seasoning.
- Step 10
Step 10: Serve braised beef and sauce in shallow bowls with roasted root vegetables alongside.
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