Also Known As
Shank, shin bone-in is called Osso Buco
Coming from a well-exercised muscle, the shin has little fat and abundant connective tissue.
What to look for when buying beef shin
Choose a shin that is dark red in colour and has a firm texture.
Best Cooking Method
Best suited to moist low, slow method softens the connective tissue and tenderises the cut while releasing a rich flavour.
1 ½ kg Beef Shin, cut into large dice
2 tbsp olive oil
2 cups seasoned plain flour (Gluten Free Flour can be substituted)
1 med brown onion, diced
2 inches fresh ginger, grated
½ tbsp garlic, minced
½ tbsp allspice
1 cinnamon quill
1 cup red wine
100gm tomato paste
1 tbsp honey
½ tsp salt
3 cups water
½ red capsicum, diced
½ green capsicum, diced
100gm whole dried apricots, roughly chopped
100gm pitted dates, roughly chopped
¼ cup raisins
4 cups jasmine rice, cooked
½ cup low fat sour cream
½ cup parsley, chopped
¼ cup almonds, slivered
Heat the olive oil in a large pot over med-high heat. While the pot is heating coat the beef in the seasoned flour, shake off any excess flour. When the oil is hot, add the beef. Cook beef until it is well browned, and all of the juices have cooked off. You can do this in 2 or 3 batches depending on the size of the pot. Remove beef when brown and set aside.
In the same pot as beef add the onion, ginger, and minced garlic and cook until tender. Add the red wine to deglaze the bottom of the pot.
When deglazed return beef to the pot, then add the allspice and cinnamon quill. Stir and cook for about one minute.
Add the water, tomato paste, honey, red & green capsicum and salt.
Allow to come up to a boil then reduce the heat to low, place a lid on top, and let it simmer for one hour or until beef is tender.
Once the beef is tender add apricots, dates & raisins and simmer uncovered until braising liquor thickens.
Heat jasmine rice and spoon into a serving dish.
Ladle shin goulash on top of rice. Spoon sour cream on top and garnish with chopped parsley and slivered almonds.