Beef Shin and Pears


  • 4 slices of shin
  • 2 onions
  • 1 stick of celery
  • 4 cloves garlic
  • 2 carrots
  • Butter
  • Oil
  • Salt & Pepper
  • 4 Pears
  • Litre of beef stock
  • Half a bottle of decent red wine
  • Soured cream
  • Mustard
  • Finely chopped flat leaf parsley


Brown off slices of beef shin, half to one slice per person in a wide casserole dish with a knob of butter, once browned on both sides remove the meat to a plate.

Soften the following diced vegetables, 2 onions, a stick o celery, 4 cloves of garlic and 2 carrots in the pan with a little butter for 10 minutes. Add 2 bay leaves and a sprig each of thyme and rosemary.

Deglaze the pan with half a bottle of good red wine, add the slices of shin and 4 quartered and cored pears, top up with a litre of beef stock. Leave to cook with the lid on at 160 deg C for 4 hours until the beef is starting to soften, then remove the lid and cook for another hour, the sauce should start to thicken a little.

Remove from the oven and swirl in a couple of tablespoons of sour cream, a teaspoon of mustard and sprinkle over some finely chopped flat leaf parsley.

Serve ladled generously over mashed potato, making sure everyone gets some of the soft meat and sweet pear.

This recipe was written for us by a lovely friend called Marcus Bawden, who also writes a fantastic food blog called  Country Wood Smoke.