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.