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Bowl of slow cooked beef shin in red wine sauce on mustard mashed potatoes

Tender & Rich Beef Shin with Mustard Mashed Potates

Tender and delicious slow cooked beef shin in a rich and velvety red wine sauce with mustard mashed potatoes. A perfect recipe for a fantastic winter dinner!
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Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours
Servings: 2 people
Course: Dinner, Main Course
Cuisine: British, European, French
Ingredients Method

Ingredients
  

For the Beef
  • 500 g Beef Shin
  • 1 Large Yellow Onion
  • 2 Carrots
  • 2 stalks Celery
  • 5 cloves Garlic
  • 200 ml Red Wine
  • 750 ml Beef Stock
  • 3 tbsp Tomato Puree
  • 1 tbsp All Spice
  • 1 tsp Nutmeg
  • 2 Bay Leaves
  • 3 stalks Rosemary
  • 1 bunch Thyme
For the Potatoes
  • 400 g Potatoes
  • 2 tbsp Butter
  • 2 tsp English Mustard
  • 100 ml Milk

Method
 

Making the Beef
  1. Pre-heat your oven to 130°C. Bring a large, heavy bottomed pot to medium high heat and add a high smoke point cooking oil.
  2. Season your beef shin generously with salt and sear it on both sides until browned. Remove and set aside.
  3. Roughly chop your carrot, onion and celery and add them to the pot. Cook for 3-5 minutes, until softened. Season generously with salt and black pepper.
  4. Remove the skin from your garlic and crush the cloves. Add them to the pot and cook for another 2 minutes.
  5. Add the tomato puree and stir well to incorporate. Cook it off for 2-3 minutes and add the nutmeg and all spice. Mix well.
  6. Pour in the red wine and mix in thoroughly. Allow this to cook for 5 minutes, stirring regularly. You want the wine to cook off and reduce until there is no alcohol smell coming from it. It should have gone back to being more of a paste in the pot again.
  7. Add the beef stock in and mix well. Bring it up to heat and then place the beef shin pieces in with the bouquet garni and any juices from the beef. Ensure they are covered and put the lid on the pot and place it in the oven undisturbed for 5 hours.
  8. Remove from the oven and gently remove the beef pieces, trying not to let the break apart too much. Strain the sauce to remove all the vegetables and herbs and add it back into the pot. Put the beef back in and cook on a medium low heat for a further 15 minutes to let the sauce gently reduce and the beef to stay hot.
Making the Potatoes
  1. Peel your potatoes and cut into roughly 1.5-2cm pieces. Put them in a pan covered with warm, salted water and bring to the boil. Boil for 10-12 minutes, until tender.
  2. Strain the potatoes and add back to the pan. Add the butter and begin to mash them.
  3. Once they are mostly mashed, add the milk and mash further to make them really nice and smooth. Season with salt and black pepper.
  4. Finally, add in the English mustard and fold it in so it is evenly incorporated.