Braised Shin of Beef, Herb Gnocchi Braising Juices

---

Ingredients

• 1 shin of beef
• 4 litres beef stock
• 2 sprigs rosemary
• ½ clove garlic
• 1 onion
• 2 carrots
• 2 sticks celery
• 1 leek
• Herb of choice or wild garlic
• 500g dry mash
• ½ egg
• 200g pasta flour
• 25g Parmesan
• Salt
• Roasted Root Vegetables (Parsnips, Carrots, Baby Onions)

Notes:

Beef shin can be braised the day before.

Start reducing braising juices early as it takes a while.

Method:

Colour the shin of beef in a hot frying pan. Transfer into a casserole dish. Add other ingredients and cook at 90˚C for 12 hours.

Mix all ingredients for the gnocchi to form your dough. Roll into the desired shape and blanch until nearly cooked. Refresh. When ready to serve, quickly toss the gnocchi in foaming butter.

Peel vegetables, drizzle with olive oil. Season with salt and pepper. Place in a roasting tray in a pre-heated oven at 200˚C. Roast for 15-20 minutes.

Strain the juice from the meat. In a pot, reduce down to a sauce consistency. 

Add a small splash of sherry vinegar and 25g butter.