Slow-braised beef shin

These short, chilly days are perfect for settling this slow-braised beef shin in the oven in the afternoon so that the aromas waft through the house for the rest of the day, tantalising our taste buds until dinnertime.

By Nici Wickes
  • 15 mins preparation
  • 3 hrs cooking
  • Serves 4
  • Print


  • 4 pieces beef shin on the bone
  • 2 medium onions, roughly chopped
  • 3 medium carrots, peeled and diced
  • 400 g can whole or crushed tomatoes
  • 250 ml stout or draught beer
  • 1/2 tsp salt
  • Decent grind of black pepper


  • 1
    Preheat oven to 200°C. Place the beef shin in a roasting dish. Dry roast until they are well-browned – about 10 minutes.
  • 2
    Add all the other ingredients and cover tightly with a double layer of foil. Lower the oven temperature to 180°C and bake for 3 hours or until the meat is tender enough for a spoon to go through it. There should still be plenty of pan juices. If you prefer to reduce these further, cook uncovered for another 15-20 minutes.
  • 3
    Serve with mashed potatoes or rice, to soak up the juices.


If serving for guests, consider taking the bone out before serving. The cooked meat, shredded, makes a lovely ragu to stir through pasta.

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