Ingredients
Beef Shin
4 tablespoons olive oil
2 onions, quartered, thinly sliced
6 cloves garlic, thinly sliced
500g Green Meadows Angus Beef Shin , cut into 3 even pieces
2 tins cherry tomatoes
2/3 cup green olives
1 ½ cups stock (beef, chicken or vege is fine)
1 cinnamon stick
1 orange
1 tablespoon smoked paprika
1 teaspoon sea salt
Carrots
1 bunch baby carrots
1 tablespoon olive oil
Preserved Lemon Tabbouleh
1 ½ cups parsley, lightly packed, finely chopped
½ cup mint, lightly packed, finely chopped
½ red onion, halved, finely sliced
4 tablespoons chopped preserved lemon (discard the flesh and just use the skins)
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 pomegranate molasses
1 tablespoon sumac
Method:
Beef Shin
Pre-heat the oven to 150°C.
Heat 2 tablespoons of the olive oil in a heavy-bottomed frying pan over a high heat and fry the onions and garlic for 15 minutes or until they start to stick to the bottom of the frying pan and char. Scrape out into a large oven-proof pot with a lid.
Add the remaining 2 tablespoons of olive oil to the frying pan and brown the beef shin on both sides. You may need to do this in two or three batches depending on the size of your pan. Once browned add to the pot along with the onions and garlic.
To this add the remaining ingredients, cover with the lid and cook for 4 hours or until pulling apart.
In the last 1 ½ hour of cooking put the carrots into an ovenproof dish, drizzle with the olive oil and roast until the beef is cooked.
Preserved Lemon Tabbouleh
Put the bulgur wheat, parsley, mint, onion and preserved lemon into a bowl and mix well to combine. In a small jug combine the olive oil, vinegar, pomegranate molasses and sumac.
Whisk together before pouring over the tabbouleh, seasoning with sea salt and mixing again.
To Serve
Serve along with the carrots and the beef shin.
