Braised Shin of Beef, Saffron and Rosemary Risotto

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The Recipe

This #NationalButchersWeek the Cowdray butchery team have chosen to celebrate Estate-reared beef, carefully prepared on-site in the Farm Shop, highlighting the great work carried out by our skilled butchery team. This recipe, created by Head Chef Ben Jupp, for a Braised Shin of Beef, Saffron and Rosemary Risotto puts Cowdray beef, reared on the Estate and butchered by our butchery team, at the forefront.

This recipe is adaptable and can be cooked from diced beef shin, but cooking it slowly and at a low temperature on the bone will guarantee the most succulent, flavourful and sticky cut of meat that will fall off the bone, infuse into the risotto and create a dish that everyone will enjoy.

We hope you enjoyed making this delicious Braised Shin of Beef, Saffron and Rosemary Risotto. Want to try our other beef recipe for National Butchers’ Week? Try our other recipe that utilises leftover beef bones to create an aromatic Beef Bone Broth with Shitake Mushrooms.

Let us know your thoughts by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here.


  • 2 large shallots, sliced
  • 4 cloves garlic, crushed
  • 4 sprigs of Rosemary,
  • Approximately 500g Shin of Beef, sliced, whole or diced
  • 3 generous pinches of saffron, steeped in a small amount of boiling water
  • 900ml Beef Stock
  • 250g Arborio Rice
  • 2 tbsp mascarpone cheese
  • Fresh Basil, to garnish


  1. Preheat the oven to 160 °c
  2. In a large oven-safe saucepan, place the shallots, garlic, rosemary, shin of beef and a little oil
  3. Fry over a medium heat until golden brown
  4. Pour in 300ml of the beef stock and cover with either foil or lid, then transfer to the oven for 2 to 2 ½ hours
  5. Remove from the oven and mix in the rice, saffron liquid and the remaining stock. Cover and return to the oven for 45 minutes
  6. Remove from the oven, gently lift the bone of the beef shin out of the risotto and set aside. Fold the mascarpone through the rice
  7. Serve the risotto with some of the beef shin and garnished with basil

Related Product

Arborio Rice

Seggiano Arborio Rice 500g


A specialist classic organic rice for the best creamy authentic Italian risotto.

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