David’s first (hopefully of many!) recipes for you to try at home. Shin beef is a traditional, household cut. Super tasty, and melt-in-your-mouth tender, when braised. Serve with cheesy, buttery, Italian polenta and a side of organic Kale from our garden. A deliciously easy and indulgent Supper! Why not serve with a glass or two of the Organic Chardonnay, Domaine Bousquet, featured in the video. Now available to order by the bottle! You’ll find the Shin Beef, Polenta, and all the organic vegetables listed, available to order in our Online Farm Shop.
For the Braised Shin Beef:
1 tbsp plain flour, seasoned with sea salt and freshly ground pepper
Extra virgin olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
2 celery stalks, finely diced
2 carrots, finely diced
Grated zest of 1/2 organic lemon
250ml (1 cup) white wine
400g tinned tomatoes, roughly chopped
500ml (2 cups) chicken stock or water with stock cube
4 bay leaves, fresh if available
Freshly ground pepper
Note: (This can be done in your slow cooker and left to slowly cook whilst you are busy with life.)
For the Polenta:
250g (3 cups) Organic Polenta
75g (heaped 1/4 cup) unsalted butter, chopped
100g (1 cup) finely grated parmesan
Freshly ground pepper
To Serve: Steamed Organic Kale
Recommended Pairing: Organic Chardonnay, Domaine Bousquet
Braised Shin Beef
Toss the Osso bucco in the seasoned flour. Heat some oil in a large, heavy-based pan and cook the shin until browned all over, then remove from the pan,add the onion, garlic, celery, carrot and a pinch of sea salt and cook over medium heat until the onions are soft.
Add lemon zests, wine, tomato, stock, bay leaves, thyme and browned shins.
Bring to the simmer, cover for 1 hour. Remove the lid and simmer uncovered for a further 45 minutes, or until the meat is falling off the bone.
Bring 1.25 Ltr water to the boil in a saucepan and pour in the polenta, whisking constantly. Simmer for 30 minutes, stirring so not to burn on the bottom.
Beat in the parmesan & butter, Season to taste.
Thinly slice the kale. Lightly steam for 1-2 minutes and season with salt, pepper and a drizzle of olive oil.
Place a spoonful of polenta on the side of two large bowls, spoon over the Braised Shin Beef Stew and your garnish of choice (Edible flowers from one of our Drumanilra salad bags make a pretty decoration!) Serve the steamed Kale on the side.