600 MINUTES | 6 SERVINGS | 14 INGREDIENTS
Try our Whole Braised Shin with Harissa, Feta & Roasted Tomatoes recipe for a simple feast with a decadent taste. Make this wonderful dish using our Master Butchers’ recommended Thor’s Hammer shin to make sure your beefy feast has some quality thunder.
Our Master Butchers are internationally certified by The Institute of Meat, and they make sure to provide us and our customers with world-class expertise, so you get the best cuts for your dishes every time.
Get farm-fresh fruit and veggies, and our Thor’s hammer shin for this flavourful recipe now. Too busy to get the ingredients in-store? Don’t worry – we’ve got you! Get everything you need, delivered to your door in 60 minutes with Sixty60.
INGREDIENTS:
30ml Forage and Feast Olive Oil
2kg Thor’s Hammer shin; bone in
Salt and pepper; to taste
2 onions; chopped
2 celery sticks; chopped
2 – 3 sprigs of fresh origanum
1 fresh thyme sprig, plus extra leaves to garnish
3 cups (750ml) white wine
1 cup (250ml) vegetable or chicken stock
½ cup (125ml) harissa
1 punnet (250g) baby plum tomatoes
200g feta; crumbled
10 colourful baby peppers
METHOD:
Preheat the oven to 160 °C. Add the oil to a large ovenproof pot that has a tight-fitting lid.
Season the shin and add the shin to the pot. Brown on all sides, then add the onion, celery and carrots and sauté for 6 – 8 minutes. Add the herbs and top up with wine and stock.
Pop a lid on and pop into the oven to braise for 3 – 4 hours.
Check it at 3 hours, and if the meat is tender and pulling away from the bone it’s ready.
Carefully remove from the oven, brush the harissa onto the shin, add the tomatoes and peppers and rough chunks of feta.
Pop back into the oven, uncovered, and cook for another 30 – 60 minutes to The meat should be soft and falling away from the bone. If the sauce is still quite thin at this stage, pop the pot onto the heat and let the sauce simmer over a medium heat to reduce.
Serve over your favourite couscous dish or bulgur wheat, or with roasted sweet potatoes.
