Pot-roasted shin of beef with orange, olives and parsley

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pot-roasted shin of beef

  • 2kg/4lb 8oz beef shin, bone in and cut by the butcher into thick slices, like osso buco
  • 1 tbsp olive oil
  • 3 celery sticks, roughly chopped
  • 1 onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 garlic bulb, halved
  • 1 fennel bulb, trimmed and roughly chopped
  • 2 bay leaves
  • 1 bunch fresh thyme
  • 2 star anise
  • 1 orange, juice only
  • 750ml/1¼ pints red wine
  • 500ml/18fl oz beef stock
  • salt and freshly ground black pepper

For the garnish

  • 1 bunch fresh parsley, finely chopped
  • 2 celery sticks, finely chopped
  • 1 orange, zest only
  • 2 tbsp finely chopped green olives
  • 1 garlic clove, finely chopped