Ingredients
BEEF SHIN
- 1kg beef shin
- Flour for dusting
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 carrots, peeled, finely diced
- 2 sticks celery, finely diced
- 4 cloves garlic
- 3 bay leaves
- 2 sprigs rosemary
- ½ cup lightly packed parsley, finely chopped
- 2 cups red wine (merlot or cab sav)
- 1 cup passata
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 10 button mushrooms, trimmed, sliced
RED ONION AND ROSEMARY YORKSHIRE PUDDINGS
- 12 teaspoons olive oil
- 1 ½ medium red onions
- 1 sprig rosemary
- 2 eggs
- 125ml milk
- 100g flour
- ½ teaspoon sea salt
Method:
Pre-heat the oven to 160°C. Heat the olive oil in a heavy-bottomed pot with a lid over a high heat. Cut the beef shin pieces in half. You will end up with 8 pieces altogether. Dust them in flour and season with sea salt. Heat the olive oil in a heavy-bottomed pot over a high heat. Brown the beef in batches then remove from the pot and set aside.Add a little extra oil to the pot and reduce the heat to medium then fry the onion, carrots and celery until soft and reduced significantly in volume. This will take about 15 minutes. Stir frequently. Add in the garlic and cook for a further minute or two before putting the beef back into the pot and adding in all the remaining ingredients. Season generously with freshly ground black pepper and put on the lid and cook for 3 ½ hours or until tender. Once done remove from the oven and turn the heat up to 220°C.
Fill each hole in a regular 12 capacity muffin cup tray with 1 teaspoon of olive oil. Cut the red onions into halves then cut each half into 4 wedges. Put these wedges along with some rosemary into each of the holes then put into the oven for 10 minutes. While the onion is in the oven, put the eggs, milk, flour and salt into a bowl and beat until fluffy. Once the onion has come out of the oven divide the batter between the holes then put back into the oven for 12-15 minutes or until golden brown and puffed up.
Remove from the oven and serve alongside the beef shin with some seasonal greens or good old-fashioned peas.
