Beef shins are totally underrated and are a meltingly delicious cut to use for a long slow cook, the bits of bone marrow adding genuine European style flavour depth and mouth-watering unctuousness. This recipe full of citrus and brandy flavours is the perfect way to utilise your La Chamba cookware this winter – pretty much brown your meat, throw everything in and leave it to cook a few slow hours. Serve with creamy mash and or crusty bread and salad greens.  


    6 large slices beef shin [3cm thick]
    2 brown Onions, sliced
    2 cloves Garlic, chopped
    100mls White wine
    Grated zest of 2 Oranges
    Grated Zest of 3 Lemons
    ¼ cup orange juice
    Juice of 1 lemon
    1 ½ cups Beef stock
    1 cup Brandy
    2 tbsp Maple syrup
    Salt & Pepper
    400gm Tin of cherry tomatoes
    2-3 sprigs of fresh Flat leaf parsley
    3-4 fresh Bay leaves
    2 sprigs fresh Oregano


    In a pan over medium heat, brown the beef shins in batches in a little olive oil & butter.
    Place the browned shins in your La Chamba lidded pot.

    In the same pan in the juices from the beef, gently sauté the onions and garlic until softened.
    Add the white wine and with a wooden spoon scrape the delicious brown bits from the pan.
    Pour this onion mixture over the beef shins.

    Preheat oven to 160c. Add all the other ingredients to the La Chamba pot and jostle things
    around so everything is evenly combined. Season with salt & pepper.

    Place the lid on and cook for 2-2 ½ hours or until the meat is falling from the bone.
    Skim a little of the fat from the surface and serve hot with creamy mash or crusty bread.


    Recipe, styling and photography by Fiona Hugues and Jani Shepherd of Gatherum Collectif.



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