Slow cooked beef shin open lasagne . . Comfort food season incoming 🍂 . . Ingredients: 400g beef shin steaks Olive oil 1 onion 1 carrot 4 garlic cloves 1 tbsp butter Sprig of rosemary 1 tbsp flour 400ml beef stock ½ tin tomatoes Splash of red wine Parmesan to serve Fresh thyme 6 lasagne sheets
Method: 1. Rough chop the onion, peel and dice the carrot and grate the garlic. 2. Rub the beef shin in oil and sear in a pan until browned and caramelised on each side and remove. 3. Add the butter to the pan and sauté the onion, carrot and garlic for a few minutes. Add the beef back to the pan, sprinkle over the flour, toss through then add the stock, wine and rosemary and season well. The beef should be submerged in liquid. 4. At this point transfer to a slow cooker and cook for 8 hours. 5. Or, add a lid on and slow cook in the oven for 4-6 hours at around 140c (until the meat is pull apart and the fat has rendered down) You may need to add splashes of water during cooking to prevent drying out. 6. Once done pull the meat apart with two forks. 7. Cook the lasagne sheets in a large pan of water, add each sheet one by one to prevent sticking. and stir through your cooked pasta of choice. 8. Once done drain and add to the sauce ensuring the pasta is coated well. Grate over lots of parmesan, scatter over some thyme and serve.
