Recipe Categories
Meat 
Beef Wine

Shanna's Shin Shank Red Wine

  butter
100 gm bacon, chopped
2 x onions, peeled, halved and chopped
3 x cloves garlic, peeled and sliced
2 x carrots, peeled and sliced thickly
15 x spring onion bulbs, trimmed
    sprigs of thyme
1 x fresh bay leaf
    springs of flat-leafed parsley
1 kg boned beef shin shank, cubed
1 tbl tomato paste
1 cup beef stock
1 cup red wine
    button mushrooms, cooked in butter

 Method :
Preheat oven to 100C. Heat a little butter over medium heat in a heavy based casserole until foaming, add the bacon and chopped onion and fry until softened. Add the garlic, and cook for a further minute, then stir in the carrots, baby onions and herbs, and stir for about 3 minutes. Add the meat and tomato paste stir to distribute evenly, cover and cook over low heat for about 10 minutes. Meanwhile, in a separate saucepan bring the stock and red wine to the boil. Pour the liquid over the meat, stir, then transfer the covered casserole to the preheated oven for about 3-4 hours. About 10 minutes before serving, transfer to stove top, add the mushrooms and simmer until the sauce thickens slightly. To reheat, place the casserole in a 150C oven.