Beef Shin on Bone


Beef shin or shank is a tough cut, so it needs to be slow-cooked to make it tender.  It is best suited to old fashioned soups, stews and Potjies.  This basic recipe can be altered to add different vegetables.  You can also leave out vegetables that do not suit your taste, the method remains basically the same.

 

Beef shin and vegetable soup – all measurements can be changed
Serves 6



Prep time: 30 minutes
Cook time: 4 hours – depends on cooking method.  A slow cooker, pressure cooker or potjie may need to be longer or shorter.  Judge by how the meat comes off the bone.

1 Beef Shin (bone in, sliced)
1 Leek (or 2 onions if Leak is out of season – you can use both but cut the leaks into small rounds)
2 Tablespoons of oil (olive)
2 tablespoons flour
2-3 Bay leaves
½ Red wine - optional
4 Carrots
2 Zucchini - optional
2.5L Stock (I use beef or vegetable)
½ cup pearl barley
500gms baby spinach (optional)

You can try turnip, parsnip and tinned butter beans (makes a thicker soup)

Start by heating some oil on a medium heat in a large pot or casserole dish. While the oil is heating up, flour the beef shins. When the beef shins have been prepped, add them to the hot pan and season them with salt and pepper. While they are browning, start slicing the leek into thin circles. Once brown, remove the beef shins and turn the heat down, adding in the sliced leeks.

Slowly start to cook the leeks. While they’re cooking, dice the carrots and any other vegetables chosen, and add to the pot. Once the leeks are translucent, turn up the heat and pour in the wine if you are using any.  With a spoon, scrape off any bits stuck to the bottom of the pan and add the bay leaves.  (You can add any other herbs – to your taste)

Return the beef shins to the pot and add the beef stock. Turn the heat right down to a low simmer and then leave for three and a half hours before adding in the pearl barley.

Rule of thumb - if you’re leaving for more than 4 hours or using a slow cooker throughout the day, add the pearl barley at least half an hour before serving.

When the meat is falling off the bone and the pearl barley is cooked, turn off the heat and pour in the spinach (if using it).  Leave the lid on and just let the spinach wilt in the heat.  Before serving, skim off any excess fat on the surface, taste for seasoning and give it all a good stir.