Mediterranean beef stew

By April 30, 2016Recipes

Salads are great in summer, but this time of year calls for a bowl of something savoury and warm. Traditionally, this stew was made with veal and called Osso Bucco, but for many people, veal is a no-go. So here is a take that uses beef shin. Make enough for two meals as it freezes very well.


  • 2 kg beef shin, cut into 5cm pieces
  • 60 ml olive oil
  • 30 ml cake flour, or a gluten-free substitute
  • 5 ml salt and freshly ground black pepper
  • 40 ml butter
  • 2 celery sticks, finely chopped
  • 4 onions, finely chopped
  • 1 large carrot, finely chopped
  • 2 cloves garlic cloves, crushed
  • 125 ml dry white wine
  • 125 ml beef stock
  • 820 g tinned chopped tomatoes
  • 1 bunch fresh parsley, chopped
  • 5 sprigs fresh thyme
  • 2 bay leaves

Citrus gremolata: grated zest of 1 lemon and 1 orange; 125 ml fresh parsley, finely chopped and 2 garlic cloves, crushed.


  1. Make cuts into the fatty edges of your shin pieces to stop them from curling up during the browning process. Coat the meat with flour and a pinch of salt – shake off the excess.
  2. Heat the oil in a heavy-based pot and brown the meat in batches until golden brown. Season again with salt and black pepper.
  3. Drain off the excess fat and heat the butter in the same pot. Sauté the carrot, celery and onion over a low heat until soft. Then add the garlic and stir-fry for another minute.
  4. Add the stock and wine – scrape the bottom of the pot to loosen the brown bits.
  5. Add the meat to the pot and stir until the meat and vegetables are evenly distributed.
  6. Now add the parsley, thyme sprigs, tomatoes and bay leaves. Bring to the boil, reduce the heat and cover with the lid.
  7. Allow the mixture to simmer for about 1½ hours over a low heat, or place in a preheated oven (180°C) for the same amount of time.
  8. While your stew is simmering, mix the citrus zest, garlic and parsley together in a small bowl. When your stew is ready to serve, sprinkle the gremolata over it.
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This stew is usually served with buttered pasta shells or risotto, but you can serve it with rice or simply with crusty hunks of ciabatta bread. Enjoy!