Slow-braised beef shin

These short, chilly days are perfect for settling this slow-braised beef shin in the oven in the afternoon so that the aromas waft through the house for the rest of the day, tantalising our taste buds until dinnertime.
Slow-braised beef shin
3H 15M



1.Preheat oven to 200°C. Place the beef shin in a roasting dish. Dry roast until they are well-browned – about 10 minutes.
2.Add all the other ingredients and cover tightly with a double layer of foil. Lower the oven temperature to 180°C and bake for 3 hours or until the meat is tender enough for a spoon to go through it. There should still be plenty of pan juices. If you prefer to reduce these further, cook uncovered for another 15-20 minutes.
3.Serve with [mashed potatoes](https://www.foodtolove.co.nz/recipes/mashed-potatoes-26413|target=”_blank”) or rice, to soak up the juices.

If serving for guests, consider taking the bone out before serving. The cooked meat, shredded, makes a lovely ragu to stir through pasta.


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