Autumn/Winter, Beef, Can Be Made in Advance, Casserole, Cooking for the Troops, One-pot Recipes, Recipe, Slow Cooking, Stew, Sunday Lunch
Cook: c.3-4 hours (the longer, the better)
Difficulty: Easy
A fabulously indulgent and special dish. An Italian red wine would be appropriate for the sauce here. And don't forget to serve with a tea spoon to enjoy the piece-de-resistance: scooping out the marrow from inside the bones. A delight! And this takes a few minutes of preparation and then the oven works it's magic. It can be easily prepped in advance too.
one. Preheat the oven to 160ºc.
two. On the stove, heat the olive oil in a lidded ovenproof casserole dish (Le Creuset, or similar) over a high heat. Season the shins generously with salt and pepper. Add the shins to the dish and fry until brown all over (c.3-5 minutes on each side).
three. Add the sage and garlic and then pour over the wine. Let it bubble for a minute and then add the tomatoes. Give everything a good stir, put the lid on the dish, and transfer to the oven. Cook for 3-4 hours, basting once or twice with he sauce, until the meat starts to fall away from the bones.
Serving Suggestion. Some whipped or mashed potato would work beautifully, or perhaps some crusty bread for mopping up the sauce.
Possible Amendment. I am inclined to try this again with some porcini mushrooms as a variation.
