Ingredients
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
Method
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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.
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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.
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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.
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