Beef Stew with Gremolata

RECIPE INFO

Serves 4

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INGREDIENTS

  • 800g veal/beef shin
  • 1 onion, roughly chopped
  • 2 carrots, peeled and sliced
  • 2 sticks celery, sliced
  • 50ml tomato paste
  • 2 tins of tomatoes
  • 500ml beef stock
  • Salt and pepper

Gremolata:

  • 2 cloves garlic, crushed
  • 30g parsley, chopped
  • 2 lemons, zest

METHOD

Brown the shin in a Le Creuset round casserole, and set aside.

In the same pot brown the onions, carrots and celery. Add the tomato paste and cook for 2 minutes.

Put the meat back into the casserole and add the tinned tomatoes. Cover with stock and place in the oven at 160°C for 2-3 hours until the meat is falling off the bone. If necessary remove the meat and reduce the sauce on the stove top. Season well with salt and pepper. Serve hot with gremolata.

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