Braised Shin of Beef, Saffron and Rosemary Risotto

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.

Method

Preheat the oven to 160 °c
In a large oven-safe saucepan, place the shallots, garlic, rosemary, shin of beef and a little oil
Fry over a medium heat until golden brown
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
Remove from the oven and mix in the rice, saffron liquid and the remaining stock. Cover and return to the oven for 45 minutes
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
Serve the risotto with some of the beef shin and garnished with basil