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Ingredientes
- butter
- 100 gm bacon, minced
- 2 x onions, peeled, halved and minced
- 3 x cloves garlic, peeled and sliced
- 2 x carrots, peeled and sliced thickly
- 15 x spring onion bulbs, trimmed sprigs of thyme
- 1 x fresh bay leaf springs of flat-leafed parsley
- 1 kg boned beef shin shank, cubed
- 1 Tbsp. tomato paste
- 1 c. beef stock
- 1 c. red wine button mushrooms, cooked in butter
Direcciones
- Preheat oven to 100C. Heat a little butter over medium heat in a heavy based casserole till foaming, add in the bacon and minced onion and fry till softened. Add in the garlic, and cook for a further minute, then stir in the carrots, baby onions and herbs, and stir for about 3 min. Add in the meat and tomato paste stir to distribute proportionately, cover and cook over low heat for about 10 min. Meanwhile, in a separate saucepan bring the stock and red wine to the boil. Pour the liquid over the meat, stir, then transfer the covered casserole to the preheated oven for about 3-4 hrs. About 10 min before serving, transfer to stove top, add in the mushrooms and simmer till the sauce thickens slightly. To reheat, place the casserole in a 150C oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 891g | |
| Calories 729 | |
| Calories from Fat 455 | 62% |
| Total Fat 50.61g | 63% |
| Saturated Fat 18.03g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1892mg | 79% |
| Potassium 1769mg | 51% |
| Total Carbs 51.19g | 14% |
| Dietary Fiber 12.9g | 43% |
| Sugars 20.65g | 14% |
| Protein 22.72g | 36% |
