This stew of slow cooked beef shin in sherry is low effort but promises to be one of the best slow cooked dishes you'll ever make.
Beef shin in sherry
Serves 2
500g beef shin
Olive oil
1 tbsp plain flour
2 banana shallots
2 large carrots
1 bulb of garlic
1 sprig of thyme
750ml sweet sherry
600ml beef stock
Preheat the oven to 160 C.
Pat dry the beef shin with kitchen towel and toss in the plain flour. There is no need to chop the beef into pieces, as it will break into chunks during cooking. Peel and halve the shallots. Chop the carrots into large chunks - no need to peel. Chop the garlic bulb in half, slicing through the centre of the cloves.
Heat an ovenproof pot over a high heat with a good drizzle of olive oil. Once hot, as the beef and brown well on both sides for around 3 mins. Once browned, add the shallots, carrots and garlic and brown for a further 3 mins. Add the thyme and pour in the sherry. Bring to boil and bubble for 3 mins before adding the beef stock. Bring back to the boil, put a lid on the pan and place in the oven for 3 hours. Remove the lid after 2 hours of cooking to allow the sauce to reduce slightly.
Remove from the oven and remove the beef using a slotted spoon to add back in later. Pour the sauce and vegetable into a blend and blitz until smooth. Pour the blended sauce through a sieve into a serving dish and add the beef shin back into the sauce.
Serve with greens and olive oil mashed potatoes.