Braised shin of beef on pumpkin purée

Serves 4


Beef shin

  • 1.2kg shin of fresh beef
  • 50ml olive oil
  • 2 red onions
  • 2 carrots
  • 1 stick celery
  • 1 litre beef stock (or chicken)
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 sprig thyme
  • 200ml port
  • Salt and pepper

Pumpkin purée

  • 300g pumpkin
  • 1 onion
  • 50g butter


  1. With a sharp knife clean the meat.
  2. In a thick-bottomed pan, seal the meat from both sides.
  3. Remove from the pan.
  4. In the same pan add the roughly cut vegetables and herbs and sweat until vegetables caramelize slightly.
  5. Add port wine and beef stock (or chicken stock), bring to the boil. 
  6. Place the stock and vegetables in a dish and put the meat on top.
  7. Cover the dish with foil.
  8. Put it in the oven at 160⁰C for 2 hours until the meat is soft and tender.
  9. Take out from the oven.
  10. Separate the vegetables from the sauce.
  11. Reduce the sauce slightly.
  12. Portion the shin into 4 pieces, season with salt and pepper and serve with a pumpkin puree and mash potato.
  13. For the pumpkin purée, cut the pumpkin and onion into small pieces.
  14. Sweat the onion in a small pot and add the pumpkin and butter.
  15. Let it cook until soft and blend.
  16. Season before serving.