RECIPE BY Kathryn Russack | Colenso | Kyenton Vic Australia

Ingredients

1.5 kg beef shin, cut in large cross section, bone in.  2 large onions peeled

and cut in half.  6 bayleaves.  6 garlic cloves, peeled and left whole.

10 peppercorns.  2 tablespoons salt flakes. 1 bottle of smooth red wine ( merlot or tempranillo.  1 tablespoon fresh cut parsley

Ask your butcher to cut the knuckle for the shin and have the shin in pieces that fit your braising pot. ( Cutting the knuckles will allow access to the marrow once the shin is cooked )

The day before, generously salt the shin with coarse salt and leave overnight in the refrigerator. ( if using regular salt, halve the amount )

Method

Bring the shin to room temperature. Do not rinse the salt away.

Place the shin in a heavy braising pot and add in the onions, bay leaves and peppercorns.

Pour over the red wine, cover with a piece of baking paper and then cover with a well fitted lid.

Place in a 150 degree oven until the meat comes away easily from the bone ( timing can vary but it does take hours.)

Check the braise at 30 minute internvals and be sure the liquid levels stay at a few centimetres. If needed top uf the liquid with warm water rather than more wine.

Once cooked allow the pot and the ingredients to cool until they can be easily handled.

Remove the shin piece or pieces with a slotted spoon to a bowl. Separate the meat and morrow from the bones, keeping the liquid.

Strain the leftover liquid carefully and thoroughly into a sturdy pot or bowl.

Allow to cool so as to skim any fat if necessary.

Meanwhile, take the meat and cube into one cm pieces.

Mix the marrow with the meat

At this stage, taste the liquid and the meat for seasoning.  Add more salt and pepper if necessary.

Add the finely cut parsley at this stage. Pack the meat firmly into ramikans or terraine mouldand cover with the clear braising liquid. ( if the liquid has thickened or set, warm gently but do not reduce further.

Allow the potted beef shin to cool in the fridge overnight. Remove from the fridge in time to take the chill off before seasoning