Pot-roast shin of beef recipe with winter greens
Slowly roast beef shin for a lunch inspired by the menu at Liv. Perfect for a cosy Sunday meal, served with greens, shallots, hazelnuts and root vegetables
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Colander
- Potato masher
- Measuring spoon
Ingredients
- 2.5kg bone-in shin of beef
- 1 fennel diced
- 2 onions diced
- 2 carrots diced
- 3 cloves garlic chopped
- 1 bottle red wine
- 500ml beef stock
- 2 sprigs thyme
- 2 bay leaves
- 2 sprigs rosemary
- 500g kale (or any seasonal greens)
- 20g shallots chopped
- 1½ tbsp red wine vinegar
- 50g hazelnuts chopped
- 200g swede peeled and diced
- 200g celeriac peeled and diced
- 200g potatoes peeled and diced
- 200g parsnips peeled and diced
- a squeeze lemon juice
- a knob butter
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