Melt in Your Mouth Shin Stew

In keeping with the recent chronicling of the contents of our Winter CSA, Michael and I were faced with a dilemma: Shin steak?

Unlike previous years, where we just did veggies (and on occasion wild flowers), this year we did the omnivore option, which means that every week we also get some combination of organic grass fed beef or chicken, locally made sausage, cage free eggs, honey, or, on the weeks Michael’s out of town, Shitaki mushrooms.

Not realizing that shin steak is one of the toughest cuts of beef there is, I assumed that we could just grill it. Wrong!

Luckily, I did a little investigation before hand and we ended with with this recipe from British Chef, Jamie Oliver.

It was very British, very hearty, and super filling. And it really did melt in your mouth. But it was also very un-British in the sense that it was tasty, flavorful, and a little on the spicy side.

I followed the recipe pretty much word for word, though I added a couple extra cloves of garlic (which is per normal for me) and omitted the mushrooms (which is per normal for Michael). I used garbanzo/fava bean flour in order to keep it gluten free.

We also didn’t have a bottle of Chianti on hand, so we went for the cheapest ($8.00) bottle of red we could find.

Michael pointed out the recipe calls for 2/3 a bottle, probably with the assumption that you’ll still have two glasses left over for dinner. Well, maybe with a different bottle of wine that might work, but with this one not so much.

So if you find yourself with a pound or more of shin steak, knock yourself out. Though I’m sure it would work just as well with regular old stew meat.

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1 comment so far

  1. Dulcimer on

    Looks lovely. It’s fun to figure out how to use different, lesser-known cuts of meat. In the past few years we’ve really looked forward to getting our hands on tongue. It sounds weird. It looks weird. There is the extra step of peeling off the leathery layer. But in tacos? Tongue is AMAZING.


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