1.2kg beef shin
1/4 cup plain flour
1/4 cup ghee
4 bay leaves, crumbled
2 cups mixed chopped vegetables (mushrooms, carrots, celery, leeks)
8 cloves garlic, crushed
2 Tbsp tomato paste
750ml light red wine
Sea-salt flakes and freshly ground black pepper, to season
1/2 cup French-style dried small green lentils, rinsed
3 cups kale leaves, shredded
1 bunch parsley, finely chopped, plus extra leaves to serve
1/2 cup green olives, pitted, chopped
Wedges of roasted Kent pumpkin, to serve
Crusty bread (optional), to serve
Trim beef and chop into chunks. Toss in flour to coat, shaking off excess. Put half of the ghee in a large heavy-based saucepan. Heat on medium-high. Fry beef and bay leaves in 3 batches, until sealed and well browned. Transfer to a plate. Set aside.
Put remaining ghee in the same pan. Fry vegetables and garlic for 5 minutes, stirring frequently, until softened. Add tomato paste and cook, stirring, until mixture begins to stick to bottom of pan. Pour in wine and boil rapidly for 5 minutes, until reduced by half. Return beef to pan. Reduce heat to low, fit the lid and simmer for 2 hours, until meat is tender. Season.
Add lentils and cook, covered, for a further 1 hour. Stir in kale, parsley and olives. Serve with wedges of pumpkin and a scattering of extra parsley leaves. Accompany with bread, if desired, to mop up juices.
For more amazing recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
You might also like: