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Red wine braised beef shin with roasted artichokes

Name: Red wine braised beef shin with roasted artichokes
Prep time: 35 min
Cook time: 180 min
Total time: 215 min
Yield: 6 servings
Cuisine: Home-style, Spanish
Ingredients: 1500 g Beef shin (boneless, in 4 cm cubes); 420 g Artichoke (trimmed hearts; about 6 large artichokes); 200 g Onion; 150 g Leek; 180 g Red pepper; 100 g Carrot; 9 g Garlic; 125 g Tomato sauce; 600 ml Chicken stock (low-salt); 250 ml Red wine; 30 g Plain flour; 60 g Extra virgin olive oil (10 g marinade, 30 g stew and 20 g artichokes); 0.5 g Black pepper; 0.4 g Bay leaf (2 leaves); 1 g Thyme; 1 g Oregano; 1 g Rosemary; 3 g Parsley; 3 g Salt (to taste)

Total time3 h 35 min Preparation and possible waiting 35 min · Cooking 3 h

Preparation and possible waiting: 35 min · Cooking: 3 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Sulphites: check label: Ingredient to check: Red wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Chicken stock, Plain flour.

Rating Not yet rated

Tender beef shin in a vegetable and red wine sauce, served with golden roasted artichokes.

Jump to steps

35 minpreparation and possible waiting

3 hcooking

6servings

3.538 kcalwhole recipe

590 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 3 h 35 min Preparation and possible waiting 35 min · Cooking 3 h

Preparation and possible waiting: 35 min · Cooking: 3 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

View full classification 28 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingStewingSautéing

Appliances

CasseroleOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in proteinLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
About 30 minutes before the meat is ready, quarter the trimmed artichokes. Toss with the remaining 20 g oil and a pinch of salt.
Preheat the oven to 200°C. Roast at 200°C for 25–30 minutes, turning halfway, until tender and golden.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.