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BEEF SHIN MILANESE WITH SAFFRON RISOTTO AND SALSA VERDE

Serves
4
Prep
15mins
Cook
3½hrs
DIFFICULTY
easy
Ingredients
  • 4 x 300g pieces thick-cut beef shin
  • sea salt flakes and freshly-ground black pepper
  • 1 cup plain flour
  • ½ cup extra virgin olive oil
  • 2 cups mixed vegetables (onion, celery, carrot), chopped
  • 18 cloves garlic, minced
  • 2 sprigs rosemary
  • 4 bay leaves
  • 4 cans diced tomatoes
  • 2L chicken stock
  • 2 brown onions, very finely diced
  • 1½ cups Arborio rice
  • 1 cup dry white wine
  • 2 pinches saffron threads, soaked in 1 Tbsp warm water
  • 50g unsalted butter
  • 1 cup finely grated Pecorino cheese
  • gremolata and broccolini, to serve
Method
  • Tie the shin pieces with kitchen string, then season with salt and pepper. Dredge with plain flour, then set aside of 5 minutes. Heat 2 Tbsp the oil in a large heavy-based saucepan set over a high heat and cook on both sides until well-browned. Set aside.
  • Wipe out the saucepan, then fry the vegetables in 1 Tbsp oil for 5 minutes, until softened, then add two-thirds of the garlic, rosemary and bay leaves. Cook for 5 minutes. Return the beef, then add the tomatoes and half the stock. Simmer gently for 3 hours, until the meat is tender.
  • Untie the beef and set aside, then strain the sauce through a fine sieve into a second saucepan and boil to reduce to a thickened consistency.
  • Meanwhile, sauté the onion and remaining garlic in the remaining olive oil for 5 minutes, until softened, then add the rice and cook for 3 minutes. Pour in the wine and saffron, then bring to a boil. Add the remaining stock ½ cup at a time, allowing the liquid to absorb before adding the next amount. Beat in the butter and cheese, then season with salt.
  • Serve the shin on saffron risotto with gremolata and broccolini.
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