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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.

  • Prepare: 10 Minutes
  • Cook: 2 Hours
  • Serves 4
Ingredients & instructions

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.

*This recipe is great at home in the kitchen, or just as good as a one-pot campfire meal.

FREQUENTLY ASKED FISH PIE QUESTIONS:

  • 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

  • If you're a fan of slow-cooking beef cuts like oxtail or shin, you'll be bowled over by our organic beef osso buco. Taken from the shank of the beef carcass, osso buco are lateral cuts through the leg. They combine a number of muscle groups with the central bone, filled with marrow. Veins of marbling and the muscles' connective tissues melt away on slow cooking to bring richness and sweetness while thickening the gravy. You'll be hard-pressed to find a cut that matches osso buco for indulgent flavour or value for money.

  • There are many ways you can opt to cook your beef osso buco but getting the most out of your organic beef osso buco is all about taking your time. Old-fashioned cuts such as osso buco are a firm favourite with us here at Coombe Farm, with osso buco literally meaning 'bone with a hole' in Italian and is a classic cut in Mediterranean peasant cookery. You may favour the classic Milanese preparation and gently stew the meat in white wine and chicken stock, or kick things up a notch with ginger, soy and chilli. At least three hours of cooking in a very low oven will yield falling-off-the-bone results. For tenderness taken to another level, go for an overnight casserole, making sure there's plenty of liquid to keep the meat moist.   

  • Beef osso buco is a rich dish that packs some big flavours, it pairs nicely with creamy side dishes such as mash potato, risotto or polenta.