Beef Shin Casserole in a Thyme Gravy
Beef shin is one of those cheap cuts that needs to be slow cooked to make it tender. Like most cheap cuts like this is full of flavour when cooked especially as there is a lovely marrow bone in the center which adds to the flavour.
This is a slow cooker dish but can also be done in your pressure cooker, a pot or a casserole dish in the oven.
Ingredients
4 good sized beef shin slices with the bone in.
4 carrots, peeled and cut chunky
Bunch of fresh thyme
1 large onion or 2 medium, sliced thinly
1 tin chopped tomatoes
1 beef stock pot or 2 beef stock cubes
1 tbsp coarse ground black pepper or 1 tsp ground
100ml water
2 bay leaves
75g or so plain flour - optional
2 tbsp oil
Instructions
1
Place the flour in a bowl or plate and dip each side of the beef shins so they are coated in the flour.
2
Heat the oil in a pan then fry each shin until browned each side
3
Place the rest of the ingredients in your slow cooker, pressure cooker, pot or casserole dish (preheat your oven to 150C if using the casserole dish)
4
Place the browned beef shins on top then cover and cook for...
5
SLOW COOKER - Low for 8 hours or high for 3 - 4
6
PRESSURE COOKER - Pressure 80 for 45 minutes
7
OVEN - 150C for 4 - 5 hours
8
POT - Cook on low for 4 -6 hours or high heat for 2 - 3 hours
9
Test to make sure the meat is nice and tender, cook for a little longer if needs be. The time will vary depending on how thick the beef shin is cut.
Remove the bay leaves and thyme when the dish is cooked.
10
Serve with creamy mash or baby new potatoes
You make me hungry. Yum Yum. Would like you to put up gravy for Southern Fried Chicken and chips
I need to make the gravy again so I can get some proper photos. I will try do it this weekend if I get the time.
Can u use been cheeks with this instead ?
You most certainly can. You will need to braise the cheeks for a little longer, I always find that 4-41/2 hours is good at about 150oC. You should be able to break them with the back of a spoon, so if you can’t just pop them back in. It’s a good idea to either trim the sinew from the back of the checks, or ask your butcher to. Hope this helps, great to see cheeks being used, it’s one of my favourite cuts.
Yes you can. Everything stays the same just swap the shins for cheeks