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Easy to make, Shin Beef with onions a tasty recipe

Updated on April 30, 2017
tonymead60 profile image

Tony loves experimenting with food tastes. One pot meals are his favourites, if they are curries or stews he adds his own blend of flavours.

Shin Beef and Onions

I thought I’d make a winter warmer of ‘shin and onions’. Shin is one of the cheapest cuts of beef and as I’ve said before you don’t have to spend a lot on meat to get a good tasty and wholesome meal.

You do however need a lot of time. Most cuts like shin require 3 to 4 hours slow stewing, or they will be as tough as boots.

Make friends with your local butcher and you’ll be surprised at what is on offer, and their knowledge of meat will make sure you make the best of every cut.


Shin beef off the bone.
Shin beef off the bone. | Source

Osso Bucco

Shin can be bought on the bone and braised; there are several recipes where the shin is cut into steaks on the bone, in Italy, it is called osso bucco ’ cooked slowly with red wine, herbs, and tomatoes to make a tasty and very rich meal.


Osso Bucco

Osso Bucco
Osso Bucco | Source
Source
Source
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Leave the root on to chop and no more tears
Leave the root on to chop and no more tears | Source

Chef's Tip for Tearless Onions

Peel the onion as usual, but leave the root on. [see picture above]

now carefully slice the the onion fron the root down. Depending how fine you want them make as many incisions as you want.

Now slice across the onion and you will produce a fine chop.

now throw away the root and cook the chopped onions.

Traditional British Recipe

However, this is a more traditional British way of cooking and preparing.

You will need;

Shin Beef, 1 ½ lb will be enough for four people unless everyone is very hungry and then… well you know your family best. It may look a little streaky, but that will all melt away with the cooking.

2 good sized onions, I tend to use the red ones or Spanish because they are sweeter than English, but that is your choice.

4 cloves of garlic or a heaped teaspoon of garlic powder. If you suffer from winter aches and stiffness, the powdered garlic will ease this if used regularly.

Coriander powder about a teaspoon. [if you follow my recipes then will know that I add this to many dishes.]

I also use a mixture of fresh herbs; mint, basil [which I grow on my kitchen windowsill] thyme and parsley.

Course chop the onions and sweat them in a deep frying pan with a little salt, when they are transparent add the garlic, and the herbs. Add a little olive oil and fry for about five minutes. Put this aside and reheat your pan add more oil or lard and a knob of butter. When this is very hot, add the meat making sure you seal every piece.

Put your cookpot in a preheated oven with just a drop of water and make sure the pot is warmed right through before you add the meat mixture. You can add vegetables, carrots, leeks or maybe some celery. Add two tablespoons of white wine vinegar, a cup of red wine, white if you prefer and bring to the boil. [ a note on cooking wine, if you don’t have proper cooking wine just use a nice wine. Don’t make the mistake of buying cheap wine for cooking, if it’s not fit to drink then what do you think it will do to your meal?

Pre-heat the oven to gas mark 7, but as soon as you put the cook pot in drop the heat to 4 for another hour and then down to 2 for 2 more hours.

So set your timer and go put your feet up for awhile.

Once its cooked separate the meat from its juice and place this in a frying pan, add two tablespoons of water and a little flour. [ I use semolina or tapioca flour because it is low GI and that is better for me because I am diabetic.] you can use corn flour or ordinary plain flour.

Mix the meat back in and serve with veg, or put it in a pie with a nice thick crust.

Meals on a budget

To emphasise how cheap a meal this is, I bought the piece of shin in the photograph at four pound Sterling per kilo, or less than two pound a pound. our butcher also gave us the shin bone sawn into four pieces. The meat I have cut up into fourpieces and with a piece of bone in each bag I frozen them. For just £13 we have four family sized meals. It doesn't get much cheaper than that to feed your family.

If you are on a tight budget, make the effort and make this delicious and nutritious dish to satisfy the healthiest of appitites

Shin Beef

4 stars from 2 ratings of Shin Beef

Cook Time

Prep time: 45 min
Cook time: 2 hours 30 min
Ready in: 3 hours 15 min
Yields: enough for four hungry people

By This Author

Sea Dog's Revenge
Sea Dog's Revenge

Thomas Sladdin is from a simple yeoman family background, but as a child, his family is evicted by bloody Queen Mary’s henchmen, and he is forced to take cover with a family friend: Sir Francis Drake. Under Drake’s guidance, Thomas learns the art of navigation and sails around the world with Drake. Thomas is ambitious and driven on by the need to reclaim his family’s lands and fortune. After sailing with Drake for several years, he is able to afford his own ship and begins to build a reputation as an adventurer and to enhance his fortune by plundering the Spanish Main.

However in 1587, Protestant England is on the brink of disaster; it is financially bankrupt and under threat of invasion from Spain. King Philip of Spain who is determined to add England to his empire, and restore it to Catholicism is prepared to go to any lengths to subdue his enemy.

The greatest legacy Henry VIII left his heirs was a modern and strong navy. Elizabeth Tudor, armed with this weapon prayed that she could thwart Philip’s ambitions. In particular, she relied on a band of sea captains that she nicknamed her ‘Sea Dogs’.

Thomas Sladdin was now one of those captains; a privateer and adventurer, fiercely loyal to Elizabeth and the English cause, and he was prepared to put his life on the line to safeguard his country and Queen.

However, there were a number of surprises waiting for Thomas, and he could not help being taken aback by the twists and turns his life was to take, because he had not anticipated becoming part of Sir Francis Walsingham’s spy network, or meeting the mysterious and beautiful Princess Sabina of Portugal.

 

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    • tonymead60 profile image
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      Tony Mead 5 years ago from Yorkshire

      Derdriu, I think you have already visited ny Osso Bucco hub, I love these less popular cuts, not just because they are cheaper, but they have more taste. The butchers now that too. My mum was a great cook with cuts such as skirt, shin, chuck and could make them tastier than sirloin.

      thanks for the comments ar lass.

      regards Tony

    • profile image

      Derdriu 5 years ago

      Tony, Osso bucco is a favorite of mine from Italian cooking. It can be so attractive, tender and tasty.

      But this recipe sounds like something that could become a tradition. In particular, I look forward to the healthy interaction between the basil, garlic, and sweet onions. Also, I welcome the tips about additional ingredients such as healthy yummy carrots and leeks and about types of cooking wine and of flour.

      Respectfully, and with many thanks for sharing, Derdriu

    • tonymead60 profile image
      Author

      Tony Mead 6 years ago from Yorkshire

      HI ChristineVianello

      thanks for dropping by and taking the time to comment. Shin is very tasty but needs real slow cooking, it is quite a cheap cut too.

      cheers Tony

    • ChristineVianello profile image

      ChristineVianello 6 years ago from Philadelphia

      Never heard of shin beef, sounds good! Sounds like a dinner I would like to make for my family on a Sunday.

    • tonymead60 profile image
      Author

      Tony Mead 6 years ago from Yorkshire

      Hi thanks for the comment.

      Very under rated, I also use skirt sometimes, it needs the same sloooww cooking but although a bit fattier it is great with a few kidneys in a pie. Yum Yumm

    • Gordon Hamilton profile image

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Sounds delicious. It always amazes me how under-rated shin of beef is and how so many people shy away from eating it. I cook it regularly and provided of course that it is afforded the lengthy cooking time you suggest, I find it one of the tastiest of all cuts of beef.