Braised Whole Beef Shin with Gremolata

by Pascal Aussignac

Main Easy ​​​​​​​ 6 ​​​​​​​ Prep/Cook:25 minutes, plus 2.5 hours braising time


2kg beef shin, bone-in

1 fennel

2 carrots

1 onion

4 garlic cloves


8 anchovy fillets

1 orange, juiced

1 bottle of red wine

500ml of beef stock

1 orange, zested

4 garlic cloves

1/2 bunch of flat-leaf parsley

1 handful of black olives, pitted (Niçoise or Kalamata)


1. Preheat the oven to 160°C/gas mark 3

2. To begin, season the beef shin with salt and pepper. Heat some olive oil in a cast iron casserole dish and once hot, sear the beef until brown all over. Remove from the pan and set aside

3. Roughly chop the vegetables and add to the pan with the anchovies and thyme, stirring briefly

4. Place the beef on top of the vegetables and cover with the wine, stock and orange juice. Bring to the boil, cover with a lid and place in the oven for 2.5 hours

5. To make the gremolata, pick the parsley leaves from stalks, finely chop and place in a mixing bowl. Using a microplane or fine grater, grate in the orange zest and garlic cloves. Finely chop the black olives, add to the bowl and mix well. Season with a little salt and pepper

6. To serve, carve the shin and divide between plates. Spoon over some cooking juices and sprinkle with the gremolata to finish