Shin Beef with Polenta Crust
Indulge in the ultimate comfort food with this rich and hearty Shin Beef with Polenta Crust. Tender, slow-cooked beef shin is simmered with aromatic vegetables, red wine, and robust herbs, creating a deeply flavorful base that melts in your mouth. Topped with a creamy, buttery polenta infused with Parmesan cheese, this dish is finished under the grill for a golden, slightly crisp crust. Perfect for a cozy dinner, this one-pot wonder combines the rustic charm of a classic braise with the satisfying appeal of a polenta topping. With its slow-cooked tenderness and luxurious layers, it's an irresistible crowd-pleaser that's as comforting as it is impressive.
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Recipe Information
Ingredients
- 1.2 kg beef shin, cut into chunks
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 250 ml red wine
- 500 ml beef stock
- 400 grams canned chopped tomatoes
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 180 grams polenta (cornmeal)
- 600 ml milk
- 400 ml water
- 50 grams butter
- 80 grams Parmesan cheese, grated
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 160°C (320°F).
Season the beef chunks with salt and black pepper. Heat 2 tablespoons of olive oil in a large, ovenproof pot over medium-high heat.
Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the onion, carrots, celery, and garlic for 5-7 minutes until softened.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly.
Add the beef stock, chopped tomatoes, tomato paste, bay leaves, and thyme sprigs. Stir to combine, then return the seared beef to the pot.
Cover the pot with its lid and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender and falls apart easily.
While the beef is cooking, prepare the polenta crust. In a saucepan, bring the milk and water to a gentle boil. Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and cook, stirring frequently, for 10-15 minutes until thickened.
Remove the polenta from the heat. Stir in the butter, Parmesan cheese, and season with salt and black pepper to taste. Set aside.
Once the beef is cooked, remove the pot from the oven and discard the bay leaves and thyme sprigs. Adjust the seasoning of the beef mixture if needed.
Spread the polenta over the top of the beef mixture in an even layer. Use a fork to create ridges on the surface for a golden, textured crust.
Place the pot under a hot grill (broiler) for 5-7 minutes, or until the polenta crust is golden and slightly crisp.
Remove from the grill, let cool slightly, and serve hot. Garnish with extra grated Parmesan if desired.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.4 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 355 mg | 27% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
