- Serves: 6
- Cook Time:
- Prep Time: 1 hour 15 minutes plus marinating and chilling time
- Effort: hard
- 6 pieces beef shin, about 225g each, marinated in 750ml red wine and refrigerated, covered, for 24-48 hours
- oil, for frying
- 6 pieces bone marrow, 5cm long, soaked in salt water for 24 hours and cleaned
- 500 g roughly chopped mirepoix, (mixed onion, leek, carrot and celery)
- 1.5 litres veal stock
- 5 bay leaves
- 1 clove
- 1 tbsp white peppercorns
- 1 bunch thyme
- 150 g diced bone marrow
- 200 g pig's caul fat
- 250 g butter
For the glazed carrots
- 250 g butter
- 150 g caster sugar
- 4 star anise
- 6 medium carrots, peeled
For the parsley purée
- 2 bunches flat-leaf parsley
- 100 ml vegetable oil
1. For the beef: preheat the oven to 220C/200C fan/Gas 7. Drain the shins, reserving the wine. Pat the shins dry with paper towel. Bring the reserved wine to the boil in a large pan and skim the froth from the surface.
2. Heat a little oil and sear the shins until well browned this will take at least 5 minutes. Meanwhile, sear the bone marrow pieces in a different frying pan so that they are browned on the bottom, then transfer to the hot oven for 15-20 minutes, until the marrow is soft. Set aside to rest, then reduce the oven temperature to 160C/140C Fan/Gas 2½.
3. In a large flameproof casserole, heat a little oil and fry the mirepoix until browned. Drain the beef in a colander to get rid of any excess fat, then place them on top of the mirepoix in the casserole. Pour in the skimmed red wine and veal stock. Add the bay leaves, clove, white peppercorns, thyme and 3 teaspoons of sea salt. Bring to a simmer on the hob, then cover and place in the oven for 2½-3 hours.
4. Remove the casserole from the oven and leave the shins to cool in the braising liquid.
5. Lift the cooled shins from the pan (reserve the braising liquid for the sauce) and flake the meat. Mix it with the diced bone marrow and season. Roll the beef mixture into a long barrel shape, wrap in cling film and refrigerate for about 2 hours, until the mixture has set.
6. Unwrap the beef mixture and cut it into 6 equal portions. Double wrap them in caul fat, making sure they are well sealed. Add to a pan with a knob of butter and a little chicken stock, then transfer to the oven. Baste with a spoon every five minutes until the shin is glazed about 20-25 minutes.
7. Use a chinois or fine sieve to strain the braising liquid from the casserole. Skim any fat from the surface then place the liquid in a saucepan and boil hard until the volume has reduced by half. Strain the liquid again through a sieve lined with 6 muslin cloths and leave to cool.
8. Take 500ml of the reduced and strained braising liquid (reserve the rest) and place in a saucepan with the butter. Simmer together, whisking as necessary, until the mixture has emulsified and you have a sauce the consistency of single cream. Keep warm.
9. For the glazed carrots: combine the butter, sugar, star anise, 3 teaspoons of salt and 400ml of water in a saucepan and bring to the boil. Add the carrots and cook until the carrots are soft and the volume of liquid has reduced by about half.
10. For the parsley purée: blanch the parsley for about 30 seconds in a pan of boiling, salted water. Drain, reserving some of the hot water, and refresh in iced water. Drain the parsley again and place in a blender with the oil. Purée the mixture until emulsified, adding some of the hot blanching water.
11. Serve the shin drizzled with some of the sauce and a spoonful of parsley purée on the side. Rest a spoon inside the bone marrow, then lean it against the glazed carrots next to the meat.
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