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Spiced beef shin with prunes and apricots

Preparation time
less than 30 mins

Cooking time
over 2 hours

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beef shin

  • 2 tbsp olive oil
  • 1 beef shin, bone in and cut by the butcher into thick slices, like osso buco
  • 2 onions, quartered
  • 2 celery sticks, chopped
  • 3 garlic cloves, chopped
  • 2 green peppers, diced
  • 2 tbsp honey
  • 1–2 tbsp red wine vinegar
  • ½ bunch thyme
  • 1 tbsp tomato purée
  • 2 star anise
  • 1 tsp coriander seeds
  • 6 cloves
  • 2 bay leaves
  • 1 knob fresh root ginger, peeled and chopped
  • 8 dried apricots, rehydrated in boiling water
  • 6 prunes
  • 500ml/18fl oz beef stock

For the roast salsify

  • 2 tbsp olive oil
  • 6 salsify sticks, peeled and cut into batons

Method

  1. Heat the oil in a casserole and brown the meat all over, this will take about 3–4 minutes. Add the vegetables and cook for a further 5 minutes until coloured. Add the honey, then add the vinegar to deglaze the pan. Add the thyme, tomato purée, spices, ginger, dried fruit and stock. Bring to the boil, turn down the heat and simmer gently for 2–3 hours.

  2. Reduce the stock to a sauce consistency or glaze.

  3. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the salsify to give them a little colour, then finish in the oven for 8–10 minutes.

  4. Serve the shin whole with the vegetables, dried fruit and salsify.

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