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Slow Braised Shin of Beef

Diced shin or stewing steak is something that often dons an English table. One of those cuts of meat your granny would have cooked - and doesn't everyone remember a signature dish that our grannies would make. As part of a stew or pie, meat from the shin is perfection, having enormous amounts of flavour, and plenty of fat - the good stuff that makes the dish buttery rich.

At Coombe Farm Organic we believe wholeheartedly in the head to hoof philosophy. Embracing all that is great about muscle by muscle butchery - taking each seam by seam and helping you use them wisely, and widely different, in your own kitchen at home. Cutting things on the bone we have found, is something of a lost art in this millennium. So, we are turning those clocks back and helping you all embrace cooking meat on the bone, from our organic chicken thighs - left on the bone - to our shin - left on the bone.

Osso Buco loosely translates as 'bones with holes' but it's the fact they aren’t hollow that makes 'shin on the bone' so wonderful. The delicious marrow nestled within the cylindrical blanket of meat is a complete game-changer in the kitchen. Once you have enjoyed its smooth texture and rich flavour, you'll be adding it to everything. Here's a tip we learnt from a cookery class at River Cottage - scoop a little bone marrow out and keep it to one side, cook your osso buco following your recipe of choice and pair it with a stunning risotto - made so by adding a teaspoon or so of bone marrow at the very last minute - your risotto with become so silky and shiny.

Slow Braised Shin of Beef

Diced shin or stewing steak is something that often dons an English table. One of those cuts of meat your granny would have cooked - and doesn't everyone remember a signature dish that our grannies would make. As part of a stew or pie, meat from the shin is perfection, having enormous amounts of flavour, and plenty of fat - the good stuff that makes the dish buttery rich.

At Coombe Farm Organic we believe wholeheartedly in the head to hoof philosophy. Embracing all that is great about muscle by muscle butchery - taking each seam by seam and helping you use them wisely, and widely different, in your own kitchen at home. Cutting things on the bone we have found, is something of a lost art in this millennium. So, we are turning those clocks back and helping you all embrace cooking meat on the bone, from our organic chicken thighs - left on the bone - to our shin - left on the bone.

Osso Buco loosely translates as 'bones with holes' but it's the fact they aren’t hollow that makes 'shin on the bone' so wonderful. The delicious marrow nestled within the cylindrical blanket of meat is a complete game-changer in the kitchen. Once you have enjoyed its smooth texture and rich flavour, you'll be adding it to everything. Here's a tip we learnt from a cookery class at River Cottage - scoop a little bone marrow out and keep it to one side, cook your osso buco following your recipe of choice and pair it with a stunning risotto - made so by adding a teaspoon or so of bone marrow at the very last minute - your risotto with become so silky and shiny.

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 2 Hours
  • Difficulty: medium

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Ingredients

  • 2 tbsp rapeseed oil
  • 600g organic beef osso buco
  • large white onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 2 bay leaves
  • 2 stems of fresh rosemary
  • 1 tbsp plain flour - for dusting
  • sea salt
  • freshly ground black pepper
  • 1 glass of red wine
  • 1 Pouch of organic beef bone broth
  • 1 Tin of Tomatoes

Method

  1. Season the organic beef osso buco with salt and pepper and then toss through the flour, giving the meat a light dusting
  2. Place a large casserole dish on to the hob on a high heat. Drizzle in the rapeseed oil
  3. Sauté the osso buco until brown, roughly 2 minutes per side
  4. Add the onion and garlic and sweat for a minute until they soften slightly, then add the red wine
  5. Allow the alcohol to burn off over a high heat then turn the hob down before adding your beef broth and tomatoes
  6. Add the rosemary, bay, and thyme before covering with a lid and simmering for 1.5 hours
  7. After this time, remove the lid, and allow to simmer and reduce until your desired consistency. We like quite a thick sauce but reduce as far as you like or add more beef broth if you prefer a thinner jus
  8. Serve with the organic beef osso buco with a choice of veggies - we like a butter bean mash and al dente greens
  9. *This recipe is great at home in the kitchen, or just as good as a one-pot campfire meal
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Frequently asked questions

  • Beef is a nutrient dense food and one of our best sources of high-quality protein and essential nutrients like iron, zinc and vitamin B12. Organic beef truly tastes how beef should taste, full of ‘meaty’ flavour as a result of a natural diet, free of chemicals and hormones and a slow growth to full maturity.

  • Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case.