Ingredients
- 800g diced beef shin
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, diced
- 2 large carrots, peeled and diced
- 200g small button mushrooms
- 50g butter
- 70g plain flour
- 300ml red wine
- 400ml beef stock
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary/thyme
- Sea salt and black pepper
- For the topping:
- 8 rooster potatoes
- 3 tbsp butter
- 1 small beef bone (ask your butcher)
- 150ml beef stock
- Thyme leaves to garnish
- Sea salt and black pepper
- Preheat the oven to 150 degrees. Start by making the filling. Heat a casserole pot and add the oil. Add the beef and cook on a high heat for three minutes until browned all over, then remove from the pot and place on a plate.
- Place the same casserole pot back on a medium heat and add the onion, garlic, carrots and button mushrooms. Cook for three minutes until browning, then add the beef back into the pot, along with the butter and flour and stir well. Cook for two minutes, stirring regularly, then add the red wine, beef stock, tomato paste, thyme and rosemary and stir well, scraping up any bits from the base of the pot. Season with salt and pepper and bring to the boil. Then, place a lid on the casserole dish and cook in the oven for three hours at 150 degrees. Take out after three hours, remove the lid and set aside.
- When there is about 30 minutes of cooking time left on the beef, start prepping the potatoes. Peel the potatoes then slice them 3-4mm thick using a mandolin or sharp knife. Then, use a small pastry cutter (approx 5cm in diameter) to cut the potato slices into even, round shapes.
- Bring a large pot of salted water to the boil and add the rounded potato slices. Blanch for two minutes, then strain well and place in a bowl. Season the potatoes with salt and pepper and a knob of butter.
- Preheat the oven to 180 degrees. Place the beef shin bone upright in the centre of an ovenproof baking dish. Spoon the beef casserole mix into the dish around the bone. Line the top of the mix evenly with the blanched potato slices. Mix the stock with the melted butter and pour gently over the sliced potato topping, then sprinkle on some thyme leaves and season with salt and pepper. Place in the oven and cook for 45 minutes at 180 degrees. Allow to sit for five minutes before serving.
