Asian-style spiced beef shin

Matt Tebbutt uses inexpensive and super-flavoursome shin of beef on the bone in this rich and fragrant slow-cooked main course
By Matt Tebbutt
Asian-style spiced beef shin
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 15 minutes plus at least 4 hours resting time
  • Effort: easy


  • 2 tbsp olive oil
  • 2 medium onions, sliced
  • 4 cloves garlic, roughly chopped
  • 6 cm piece root ginger, chopped
  • 3 kg beef shin, on the bone, cut into thick slices through the bone (ask your butcher to do this for you)
  • 200 ml Shaoxing rice wine
  • small bunch coriander, finely chopped stalks only (reserve the leaves for garnish)
  • 1 litre beef stock
  • 3-4 tbsp ketjap manis or other sweet soy sauce
  • 2 star anise
  • 1 tsp chinese five spice
  • 1-2 whole dried red chilli, to taste

Tips and Suggestions

Ketjap manis is a very sweet, thick and syrupy Indonesian version of soy sauce.

It is the addition of palm sugar which gives ketjap manis its sweetness, and other ingredients include garlic and star anise.


1. Preheat the oven to 150C/130C fan/gas 2.

2. Heat the olive oil in a large heavy-based casserole dish with a lid over a medium heat. Add the onions and fry for 5-6 minutes, until they are starting to turn golden-brown in places, then stir in the garlic and fry for a further minute or two until golden. Stir in the ginger and cook for a minute until fragrant.

3. Add the beef shin to the pan and fry for 7-8 minutes, turning once, until brown on both sides (you may need to do this in batches, in which case remove the fried onions, garlic and ginger so they don't burn, returning them to pan with the last batch).

4. Pour the Shaoxing wine into the pan, let it bubble then scrape up any browned bits stuck to the bottom of the pan.

5. Stir in the coriander stalks, stock, ketjap manis, star anise, five spice powder and dried chilli. Bring to the boil then cover with a lid and transfer to the oven to cook for at least 2 hours, or until the meat is tender and falling away from the bone.

6. Leave the dish to rest, covered, for about 10 minutes before serving to ensure the meat is extra tender. If the sauce is too thin, transfer the meat to a warm plate and boil the sauce over a high heat until reduced to the desired consistency.

7. Serve garnished with coriander leaves, with steamed rice and stir-fried vegetables on the side.

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