Braised Australian Beef Shin Shank with Mushroom & Onion

Serving 2
Preparation Time 30 mins
Skill Intermediate

300g Chilled Australian Beef Shin Shank (1 inch cubed)
Salt (to taste)
Black Pepper Crushed (to taste)
30g Oil
5 cloves Garlic (chopped)
1 Onion (chopped)
30g Tomato Paste
50g Mushroom (canned / fresh)
20g Flour
500ml Beef Stock (any brand)
5 sprigs Thyme
2 pc Bay Leaf

  1. Season Beef Shin Shank with salt and crushed black pepper evenly on both sides.
  2. Heat a deep pot with oil on a medium high heat and sear beef shin shank on all sides till nice and brown.
  3. Remove beef shin shank and set aside, with the same pot, sauté garlic and onion till fragrant.
  4. Next add in mushrooms, tomato paste, flour and sauté for another 2mins.
  5. Lastly add beef stock, thyme, bay leaf and the browned beef shin shank.
  6. Bring pot to a boil and turn to a low simmer with the pot covered.
  7. Simmer for 1.5 hours till beef oxtail is tender, once done ready to serve.

Recipe from Meat & Livestock Australia, Created by Chef Elvin Chew

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