Recipe Details
Title B-Braised shin of beef
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 1,035.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive2 Tablespoon
Pork, Pancetta500 Gram
Beef, rib eye, lean, raw1.5 Kilogram
Wine, red85 Millilitre
Carrots1 Kilogram
Celery1 Bulb/Head
Onions, shallots, raw1 Kilogram
Stock, beef, liquid1 Litre
Potato, raw, skin100 Gram
Tomato, red, raw1 Kilogram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 785
Protein 132.90%
Other Carbohydrate 24.94%
Sugar 14.05%
Fat Saturated 56.10%
Fat Unsaturated 31.63%
Fiber 28.33%
Sodium 52.12%
Salt 54.30%
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Recipe Method
1. Heat the oil in a large, heavy-bottomed frying pan. Add the pancetta, chopped into large cubes and fry until brown and crisp. Remove from the pan and add to a large stock pot or casserole dish. 2. Fry the shin of beef in the frying pan (sliced into 2.5cm/1in wide rounds), on both sides, until well browned. Transfer the shin to the stock pot. 3. Pour the red wine into the frying pan and stir, for 2-3 minutes to collect the cooking juices. Tip into the pot. 4. Place the stock pot over a gentle heat. Add the peeled and roughly chopped carrots and celery, and onions. Pour in the tomato, roasted and sieved to a pur