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Recipe - Braised beef shin

This recipe is a cheaper version of the classic dish 'Osso buco', It uses Beef shin instead of veal shanks which are about half the price and then uses safflower petals instead if Saffron,which we all know how expensive that is



2-3 Beef shins

3 carrots

2 sticks celery

1 onion

2 cloves garlic

200ml red wine

2 tablespoons of Bovril or Marmite

1-2 cups chicken or beef stock

2 star anise

Flour for dusting the meat before browning

Salt and Pepper


Short grain rice





Heat a large pan on the stovetop over medium heat.

Season the beef shins with salt and pepper then dredge through some flour, shake off any excess, and add the meat to the hot pan with a little oil.

Cook the on each side until well browned (about 5 minutes per side).

Chop the garlic, onions, carrots, and celery and add to the pan then cook until the vegetables just begin to brown.

Pour in the wine, and then add enough stock to come a little more than halfway up the side of the shanks.

Add the Bovril or marmite and the star anise then bring to a simmer. Cover the pan and let it simmer gently until the meat is tender, (about 2 hours)

Allow the beef to cool in the liquid then start the rice by sweating the garlic and shallots

Add the short grain rice and slowly cook by adding the stock from the beef shins

About half way through add the safflowers and continue to add stock until the rice is cooked

Taste for seasoning and serve with the beef shins


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