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Pot-roast shin of beef with winter greens

A white plate of beef with greens and mashed potato

Pot-roast shin of beef with winter greens

Name: Pot-roast shin of beef with winter greens
Total time: 4 h 30 min
Yield: Serves 4-6
Ingredients: 2.5kg bone-in shin of beef; for drizzling olive oil; 1 fennel diced; 2 onions diced; 2 carrots diced; 3 cloves garlic chopped; 1 bottle red wine; 500ml beef stock; 2 sprigs thyme; 2 bay leaves; 2 sprigs rosemary; 500g kale (or any seasonal greens); 20g shallots chopped; 1½ tbsp red wine vinegar; 50g hazelnuts chopped; 200g swede peeled and diced; 200g celeriac peeled and diced; 200g potatoes peeled and diced; 200g parsnips peeled and diced; a squeeze lemon juice; a knob butter

Mark Jarvis

Published: February 24, 2021 at 11:00 AM

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Serves 4-6

Easy

Total time: 4 hrs and 30 mins

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Slowly roast beef shin for a lunch inspired by the menu at Liv. Perfect for a cosy Sunday meal, served with greens, shallots, hazelnuts and root vegetables

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Alternatives

Complete the dish

Try this pot-roast shin of beef, then check out our slow-cooked shin of beef, slow-cooker roast beef, beef shin rendang, pot-roast brisket and more delicious beef recipes.

Mark Jarvis is chef director at Liv in Belgravia, a relaxed spot in this smart part of London, where traditional roasts are elevated by careful sourcing of meat and seasonal produce, and Mark’s experience running restaurants, such as Anglo in Farringdon.

Ingredients

Nutrition

2.5kg bone-in shin of beef
for drizzling olive oil
1 fennel

diced
2 onions

diced
2 carrots

diced
3 cloves garlic

chopped
1 bottle red wine
500ml beef stock
2 sprigs thyme
2 bay leaves
2 sprigs rosemary

WINTER GREENS

500g kale (or any seasonal greens)
20g shallots

chopped
1½ tbsp red wine vinegar
50g hazelnuts

chopped

CRUSHED ROOT VEG

200g swede

peeled and diced
200g celeriac

peeled and diced
200g potatoes

peeled and diced
200g parsnips

peeled and diced
a squeeze lemon juice
a knob butter

Nutrition: per serving

kcal594
fat21.1g
saturates5.6g
carbs18.7g
sugars10g
fibre12.2g
protein52.8g
salt0.5g

Method

step 1

Heat the oven to 170C/fan 150C/gas 3. Drizzle over some olive oil and rub it into the beef shin. Season well. Put a large flameproof casserole over a high heat and sear the beef all over until golden brown. Remove the beef from the pan, add the vegetables and garlic, and cook gently for 5 minutes. Add the wine, stock and herbs, return the beef to the pan and bring to the boil. Cover, then put in the oven to cook for 3 hours. Remove the lid and cook for another hour, or until the beef is meltingly tender and the sauce has reduced. Pull the meat from the bone and break into chunky pieces. Remove the marrow from the bone and mix into the sauce. Keep warm.
step 2

For the winter greens, bring a pan of salted water to the boil and cook the kale for a few minutes until tender. Drain well. Mix the shallots and vinegar together in a large bowl, tip in the kale and hazelnuts, then season and drizzle with some olive oil.
step 3

For the root veg, put all of the vegetables into a pan, cover with water, season and bring to the boil. Cook until soft, then drain well. Use a potato masher to crush all of the vegetables, then season and dress with a squeeze of lemon juice and the butter. Serve the shin in the middle of the table with the greens and root veg.

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Authors

Mark Jarvis

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