Ingredients
- 4 slices of shin
- 2 onions
- 1 stick of celery
- 4 cloves garlic
- 2 carrots
- Butter
- Oil
- Salt & Pepper
- 4 Pears
- Litre of beef stock
- Half a bottle of decent red wine
- Soured cream
- Mustard
- Finely chopped flat leaf parsley
COOKING METHOD
- Brown off slices of beef shin, half to one slice per person in a wide casserole dish with a knob of butter, once browned on both sides remove the meat to a plate.
- Soften the following diced vegetables, 2 onions, a stick of celery, 4 cloves of garlic and 2 carrots in the pan with a little butter for 10 minutes. Add 2 bay leaves and a sprig each of thyme and rosemary.
- Deglaze the pan with half a bottle of good red wine, add the slices of shin and 4 quartered and cored pears, top up with a litre of beef stock. Leave to cook with the lid on at 160 deg C for 4 hours until the beef is starting to soften, then remove the lid and cook for another hour, the sauce should start to thicken a little.
- Remove from the oven and swirl in a couple of tablespoons of sour cream, a teaspoon of mustard and sprinkle over some finely chopped flat leaf parsley.
- Serve ladled generously over mashed potato, making sure everyone gets some of the soft meat and sweet pear.
This recipe was written for us by a lovely friend called Marcus Bawden, who also writes a fantastic food blog called Country Wood Smoke.
