Shortwood Farm’s Hereford beef shin with saffron risotto recipe.

Ingredients

For your stew:

• 1kg boneless Hereford beef shin, 2cm slices (or diced)
• 2tbsp flour, seasoned with salt and pepper
• 2 onions, diced
• 2 celery sticks, diced
• 1 large carrot, diced
• 4 garlic cloves, sliced
• 5 sprigs of thyme
• 1 bay leaf
• 2tbsp tomato purée
• 250ml white wine
• 1 400g tin chopped tomatoes
• 600ml chicken stock, hot
• Olive oil
• Salt and pepper

For your Risotto alla Milanese:

• 1l warm chicken stock
• ¼tsp saffron threads
• 1 white onion, finely chopped
• 300g Arborio or Carnaroli rice
• 125ml dry white wine
• 80g unsalted butter
• 50g grated Parmigiano-Reggiano cheese

For your gremolata:

• 5 parsley sprigs, leaves chopped
• 1 small garlic clove, grated
• 1 lemon, zested

Method

Begin by placing a heavy-based saucepan over high heat and adding a splash of oil.

Prepare your beef shin by coating the pieces in seasoned flour, then frying until well browned on both sides. Remove from the pan and set aside.

Reduce the heat and add another splash of oil, followed by the onion, celery, carrot and garlic. Season with salt and sauté until softened. Add the thyme, bay leaf and tomato purée, stirring for a further two minutes, before returning the meat to the pan and pouring in the wine. Reduce by a third, then add the tinned tomatoes and stock. Bring to a simmer and cook for 2 hours 30 minutes.

Start your risotto when your stew has 40 minutes of cooking time remaining. Place the saffron in the warm stock and leave it to steep. Meanwhile, place a wide, high-sided frying pan over a medium heat. Add a dash of oil, followed by the onion and a pinch of salt. Sweat gently until soft and translucent, taking care not to let it caramelise. Once softened, add the rice and stir for a couple of minutes to lightly toast the grains.

Pour in the wine and increase the heat to medium. Allow it to bubble until about 80% of the liquid has been absorbed by the rice. Add a large ladleful of the warm stock, just enough to cover the rice. Continue adding the stock one ladleful at a time, allowing each addition to be absorbed before adding more, until the rice is cooked al dente – soft but still with a slight bite. Remove the risotto from the heat and beat in the butter and Parmesan with a wooden spoon. Cover with a lid and leave to rest for one minute before serving.

To make your gremolata, finely chop the parsley and combine with the garlic and lemon zest. Divide the risotto between four bowls, spoon your delicious stew over the top, and finish with a sprinkling of gremolata.

Recipe & Images: Pollyanna Coupland OBO Legges Farmshop