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Shin Beef stew with red wine

Shin Beef stew with red wine

Preparation Time: 20-30mins
Cooking Time: 5 hours
  • 1.5kg Shin Beef 
  • 1 large onion - sliced or
  • 300g Shallots - blanched, peeled and halved
  • 2 cloves Garlic - sliced
  • ½ bottle red wine
  • 1 Stock cube
  • 100g Beef dripping or vegetable oil
  • 250g Plain Flour


To season the flour:-

  • 25g cracked black pepper
  • 25g cracked mustard seed
  • 10g sea salt

Mix the black pepper, mustard seed and sea salt together with the flour

Coat the sliced shin the seasoned flour

Place the fat/oil into a large frying pan and heat till hot and sear the meat on all sides

Remove and place in a casserole dish

Into the pan place the onions and sweat off on a gentler heat, add the garlic (do not burn as this will taste bitter)

Add a stock cube and the red wine and deglaze the pan and pour the liquor over the shin

Cover with a lid or tin foil and cook until shin is tender for approximately 5 hours at 130ºC - 275°F - gas mark 1

Serve with mashed potatoes, braised red cabbage, sprouts and carrots

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