One of my favourite ways of cooking is slow cooking – It’s yummy, clean, cheap and nutrient rich. Chuck all the ingredients in one pot and let simmer away for hours – how easy is that!
I experimented today and came up with this delicious recipe. The meat was tender, succulent and the sauce was rich and deep! I hope you like it as much as I did.
Slow cooked beef shin
- 600g-ish of good quality beef shins
- 1 tablespoon olive oil
- 200g Portobello mushrooms
- 2 carrot, chopped
- 2 celery stalks, chopped
- 1 large leak, chopped
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 3 bay leaves
- 6 fresh thyme sprigs
- 1 teaspoons cinnamon powder or 2 cinnamon sticks
- 1 can crushed tomatoes
- 2 tablespoon tomato paste
- 2.5 cups beef or chicken stock
- Salt and cracked black pepper
- Preheat the oven to 170degrees
- Heat the oil in an oven proof dish on the stove and lightly brown the meat on both sides.
- Next add all the remaining ingredients to the pot and stir through.
- Cover the top of the pot tightly with a few sheets of al-foil.
- Place in the pre-heated oven for a minimum of 4 hours or until nice and tender!
- Remove from oven and serve with a creamy sweet potato mash.