Downsizer: for a sustainable & ethical future - Bingo’s Braised Shin of Beef

Peel Shallots/Onions and cut into 4cm pieces or keep Shallots whole.
Cut the Celery and Carrots to a similar size to the Onions.
Heat some olive oil in a large sauce pan.
On a medium heat fry the cut vegetables until you have browned them, this will give the dish flavour.
Take out of the pan and set aside.
Cut the Shin of beef into large chunks 4cm cubes.
Coat the beef in seasoned flour.
Add some more oil to the same pan and fry off the beef. Again colour means flavour. Add the tomato paste.
Pour the whole bottle of wine in the pan getting any flavours off the bottom of the pan with a wooden spoon (de-glaze).
Add the vegetables, thyme and whole peeled garlic cloves.
Bring to the boil then reduce the heat to a very low setting for 4 hours.
Skim off any fat that floats to the surface.
When the meat is very tender take out with the vegetables and set aside.
Now turn up the heat and boil the liquid to reduce it down.
Take it down until you have enough to coat and sauce the meat.
It should taste strong and beefy.
If it is too thin, thicken with a small amount of cornflour or arrowroot.

Additional Tips

Great with mashed potato and serve with the cooked vegetables.

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