Slowly does it
Olive|January 2021
Relax. It’s Sunday. Take it easy with a slow-roast beef shin for a late, laid-back lunch inspired by the menu at restaurant Liv
MARK JARVIS

Pot roast shin of beef with winter greens, shallots, hazelnuts and crushed root vegetables

4 HOURS 30 MINUTES | SERVES 4-6 | EASY

BEEF SHIN

bone-in shin of beef 2.5kg

olive oil

fennel 1, diced

onions 2, diced

carrots 2, diced

garlic 3 cloves, chopped

red wine 1 bottle

beef stock 500ml

thyme 2 sprigs

bay leaves 2

rosemary 2 sprigs

WINTER GREENS

kale or any seasonal greens 500g

shallots 20g, chopped

red wine vinegar 1½ tbsp

hazelnuts 50g, chopped

CRUSHED ROOT VEG

swede 200g, peeled and diced

celeriac 200g, peeled and diced

potato 200g, peeled and diced

parsnip 200g, peeled and diced

lemon juice a squeeze

butter

1 Heat the oven to 170C/fan 150C/gas 3. Rub the shin all over with olive oil then season well. Put a large casserole on the stove over a high heat and sear the beef all over until golden brown. Remove from the pan, add the vegetables and garlic, and cook gently for 5 minutes. Add the wine, stock, beef shin and herbs, and bring to the boil, put on the lid and cook in the oven for 3 hours. Remove the lid and cook for another hour or until the beef is meltingly tender and the sauce has reduced. Pull the meat from the bone and break into chunky pieces. Remove the marrow from the bone and mix into the sauce. Keep warm.

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