Really delicious slow cooked winter meal. Serve on a bed of noodles or a pile of mash with some greens.
4 pieces of shin about 50mm thick
3 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 cloves garlic, crushed
2 strips lemon peel
2 cups wine (red or white)
1 can chopped tomatoes
basil leaves, roughly chopped
2 bay leaves
tsp dried thyme
salt & peper
1.5 cups beef stock
Dust the beef shins with flour and brown them in a pan with hot olive oil. Remove and set aside.
In a heavy casserole or slow cooker, simmer the onions, carrot and celery in the butter until they soften then crush in the garlic and add the lemon peel. Stir and make a bed of this in the casserole. Place the browned meat side by side on top of the veggie bed.
Pour wine into the pan you browned the meat in and bring to a boil, scraping all the good bits into it, then pour over the meat in the casserole.
Add tomatoes, basil, bay leaves and thyme. Grind salt and pepper over top and then add stock to just cover the meat.
Cook on low/medium heat for 2 or three hours, checking from time to time that meat is covered with sauce. (180 if putting in the oven)
Add a gremolata - finely grated lemon zest, crushed garlic and finely chopped parsley - to each serve.