Chef's Recipes

Petition Kitchen's beef shin with romesco and lemon

Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.

  • 45 mins preparation
  • 6 hrs cooking (plus cooling and resting)
  • Serves 4 - 6
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Beef shin with romesco and lemon
"Petition's beef shin with romesco would be ideal for entertaining. Could you ask for the recipe?"
Bronwyn Hall, Belmont, WA
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Ingredients

  • 60 ml olive oil (¼ cup)
  • 1 beef shin (about 2.2kg), split (see note)
  • 5 garlic cloves, peeled
  • 1 cup oregano (about 1 bunch)
  • 2 thyme sprigs
  • 250 ml dry white wine
  • 1 litre veal stock or brown chicken stock (4 cups)
Romesco
  • 1 red capsicum
  • 3 ripe Roma tomatoes, halved lengthways
  • ½ Spanish onion
  • 1 garlic clove
  • ¼ long red chilli, seeds removed
  • 50 ml olive oil
  • 50 gm blanched almonds (1/3 cup)
  • 25 gm toasted sourdough (1 slice), crustless
  • 2½ tsp sherry vinegar
  • ¼ tsp smoked paprika
Kohlrabi salad
  • 1 kohlrabi (about 500gm), peeled, cut into julienne and soaked in iced water for 10 minutes to crisp
  • 3 spring onions, thinly sliced
  • 2 tbsp thinly sliced mint
  • 2 tbsp thinly sliced flat-leaf parsley
  • Juice of 1 lemon
  • 50 ml olive oil

Method

Main
  • 1
    For romesco, preheat oven to 180C. Roast capsicum in an oven dish, turning occasionally, until charred and softened (40-50 minutes). Cool for 10 minutes, then discard seeds, peel, tear flesh into large strips and transfer to a roasting pan lined with baking paper along with tomatoes, onion, garlic and chilli. Drizzle with 1 tbsp olive oil, season to taste and roast until onion is soft and juices have reduced (1¼-1½ hours). Cool for 5 minutes, then peel tomatoes and onion. Meanwhile, roast almonds on an oven tray until golden (6-8 minutes). Transfer to a food processor along with capsicum mixture, toasted bread, vinegar, paprika and remaining oil, and pulse until coarsely chopped. Season to taste, cover and refrigerate until required.
  • 2
    Reduce oven to 160C. Heat oil in a large flameproof roasting pan over medium-high heat. Season shin to taste, add to pan and sear until browned all over without marrow touching pan directly (tilt shin against side of pan; 3-4 minutes each side). Add garlic and herbs to pan and fry until garlic starts to turn golden (1-2 minutes). Add wine and stock, bring to a simmer, cover with baking paper and foil, and braise in oven until meat is very tender and marrow is partially rendered (3½-4 hours).
  • 3
    Increase oven to 200C. Fill the cavity of each half shin with a quarter of the romesco sauce, baste the meat with pan juices and roast until romesco is golden brown (10-15 minutes).
  • 4
    Meanwhile, for kohlrabi salad, toss ingredients together in a bowl and season to taste.
  • 5
    Spoon pan juices over beef shin and serve with kohlrabi salad and extra romesco.

Notes

Beef shin may need to be ordered ahead; ask your butcher to split lengthways through bone for two even halves.  

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