Red wine braised beef shin with roasted artichokes
Total time215 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 215 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 26 tags
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Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Beef shin boneless, in 4 cm cubes 1500 g
- Artichoke trimmed hearts; about 6 large artichokes 420 g
- Onion 200 g
- Leek 150 g
- Red pepper 180 g
- Carrot 100 g
- Garlic 9 g
- Tomato sauce 125 g
- Chicken stock low-salt 600 ml
- Red wine 250 ml
- Plain flour 30 g
- Extra virgin olive oil 10 g marinade, 30 g stew and 20 g artichokes 60 g
- Black pepper 0.5 g
- Bay leaf 2 leaves 0.4 g
- Thyme 1 g
- Oregano 1 g
- Rosemary 1 g
- Parsley 3 g
- Salt to taste 3 g
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Method
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Mix the beef shin with chopped garlic, thyme, oregano, rosemary, 10 g oil, salt and pepper. Refrigerate for 15 minutes while dicing the onion, washed leek, red pepper and carrot.
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Dust the meat with the flour. Heat the 30 g stew oil in a wide casserole and brown the meat in batches for 8–10 minutes. Remove it and soften the vegetables in the same pan for 15 minutes, stirring.
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Pour in the red wine and boil for 3 minutes, scraping the base. Return the meat and add the tomato sauce, stock and bay leaves. Cover and simmer very gently for 2–2½ hours until the beef yields to a fork. Stir and monitor the liquid; add a little hot water if it dries out before becoming tender.
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About 30 minutes before the meat is ready, quarter the trimmed artichokes. Toss with the remaining 20 g oil and a pinch of salt. Roast at 200°C for 25–30 minutes, turning halfway, until tender and golden.
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Remove the bay leaves and lift out the meat. Blend the sauce with a hand blender, return the meat and heat for 5 minutes. Divide between six plates with the artichokes and chopped parsley.
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