Braised Beef Shin, Turnip and Carrot Mash, Thyme Gravy
4 small beef shins
2 celery sticks
1 head garlic
2 pt beef stock
500 ml red wine
tablespoon of tomato puree
Utensils: a braising dish which will hold the shins comfortably when covered with the stock.
Heat a tablespoon of oil, season the beef shins on both sides and seal in the hot oil.
Meanwhile, chop the vegetables quite large (except the turnip and 4 carrots) so they hold their shape. Remove beef then add the vegetables to the same oil in which you sealed the beef. Reduce the heat and colour evenly, then add the tomato puree. Continue to cook for a few minutes to cook the puree out, add the red wine and reduce by a third. Add beef stock and thyme and bring to the boil.
Place beef into the stock then skim off any impurities. Taste and season lightly. Cover with foil and place into the oven at 120C for 1 hour.
Remove and check to see if the beef is tender. If not, cook for another 30 minutes then leave to relax and to absorb the cooking liquor.
Peel turnip and carrots and cut into even pieces. Cover with cold water and season well. Boil, then simmer. When cooked crush with a fork leaving lumps for texture. Add a knob of butter to taste and season again.
Strain off half of the cooking liquor. Reduce (by simmering) what’s left by half, add some chopped thyme, taste for seasoning then add a knob of butter to finish.
Heat the shins up, serve on top of the turnip and carrot and pour sauce over.
Serve with some green vegetables and roast or boiled potatoes.