The Best Online Cooking Videos
Already have an account? Sign In

Braised Shin of Beef

Ready In
Prep Time
Cook Time
Josh Posner, Level 1
Josh Posner
Slow cooked and superbly tender. Try this recipe for braised beef shin, with jerusalem artichoke puree, baby turnips, roasted hazelnuts, and a beef reduction worthy of seconds. In this Grokker Premium video learn the secret to slow-cooked beef that is so melt-in-your-mouth tender, you can eat it with a spoon. See Chef Josh Posner's collection of Modern British Nosh recipes for more fresh takes on old favourites.

Cooking Recipe

Serves: 4

9 oz. (250g) slice of shin of beef
1 large carrot€ roughly chopped
2 large celery sticks € roughly chopped
1 medium white onion
3.5 oz (100ml) of good red wine
4 sprigs of Rosemary
1 sliced onion
1 cup (200ml) chicken stock
1/2 cup (100m) of water

Ingredients for Jerusalem artichokes:
6 Jerusalem artichokes €peeled
1 & 1/2 cup (300ml) double cream

Ingredients for garnish:
2 baby turnips
2/3 cups (100g) of hazelnuts

Directions for cooking beef:
1. Preheat the oven to 320°F (160°C).

2. Heat a casserole pan or heavy-bottomed pan to a high heat and add a tablespoon of light olive oil. Add the beef and brown on each side for roughly 2 minutes until you have some even, brown caramelization on the under side.

3. When the beef is caramelized on all sides add the chopped carrots and celery and fry for a minute. Add the rosemary sprigs and the onion and fry for a further minute, giving the vegetable ingredients a good stir.

4. Add the red wine and scrape off any charred bits on the bottom of the pan. Simmer the wine for a minute and then add the chicken stock and top up with water, making sure that the stock does not cover the surface of the beef. Season with a good pinch of sea salt.

5. Place the lid on the pan and put in the oven for 4 hours, checking regularly to make sure that the pan do not dry out € if the sauce becomes too dry then top up with water. The beef is ready when the beef is tender and falls off the bone.

6. Take the beef out of the sauce and place onto a board. Strain out the vegetables and reserve the stock juices and simmer on a low flame until halved in volume and season to taste. Roughly separate the beef into smaller pieces with a fork and place in a frying pan. When ready to eat reheat the beef in the pan with three tablespoons of the reduced stock to prevent the meat from drying out.

Directions for artichokes:
1. Place the double cream in a pan and simmer the artichokes on a low to medium flame until tender € approx. 25 minutes, until you can gently insert a knife into the artichokes.

2. When tender, remove the artichokes and place in a blender with a tablespoon of the cream and pulse for a minute until the puree is a smooth, velvety consistency.

3. If the puree is a bit dry add cream by the tablespoon to get the desired consistency. When ready to serve reheat in a pan on a low flame.

Directions for the garnish:
1. Thinly slice the turnips using a mandolin or a knife.

2. Lightly toast the hazelnuts in a frying pan for 4 minutes until brown in color.

Directions for plating:
1. Smear the sauce on the plate and place the beef on top. Delicately place a few turnip slices around the dish with some hazelnuts and drizzle on two tablespoons of the reduced sauce.

1. Take the puree and place it on the plate, take the re-heated beef and place it on top of the puree using a spoon, and then finish with the turnip garnish and toasted hazelnuts. Then finish off with the reduced sauce drizzled all over the beef.

Braised Shin of Beef
Other Videos You Might Like
Thumbnail image for Braised Beef Shortrib
Maya Adam, Level 7
Thumbnail image for Chinese Braised Tofu with Ground Pork
Thumbnail image for Beef Bourguignon
Beef Bourguignon
11 I Did This
Thumbnail image for Braised Brisket Recipe
Braised Brisket Recipe
Laura in the Kitchen
20 I Did This
Thumbnail image for How To Braise Short Ribs
How To Braise Short Ribs
91 I Did This
Thumbnail image for Steak and Mushroom Pudding
Steak and Mushroom Pudding
11 I Did This
Thumbnail image for Easy Blender Pancakes
Maya Adam, Level 7
Thumbnail image for Easy Healthy Pizza
Danielle Hayley, Level 1
Thumbnail image for Superfood Salad
Talya Lutzker, Level 21
Thumbnail image for Gluten Free Crêpes
Maya Adam, Level 7


Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos