Shin Beef And Rabbit Stew Recipes

Steps:

• Preheat oven to 375 degrees. Generously season beef with salt and pepper. Dredge beef in flour; shake off excess.
• Wrap parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
• Heat 3 tablespoons oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer beef to a bowl.
• Add 1 tablespoon oil to fat in pot. Stir in leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add stout; cook, scraping up browned bits from bottom of pot.
• Return beef to pot. Add stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover pot; transfer to oven. Braise beef 2 hours.
• Add potatoes and carrots. Cover pot; braise 1 hour more. Discard the bouquet garni. Garnish stew with parsley.

Steps:

• Put all the ingredients except the flour or thickening granules in a large casserole dish or crockpot, stirring to mix in the gravy browning.
• Cook in the oven for 1 hour at 200 degrees Centigrade or on high in the crockpot and then for a further 2 hours at 150 degrees Centigrade or a further 12 hours in the crockpot on low.
• Remove the pigs foot and cow heel (low quality shin beef can be left in) and thicken either with instant granules or flour.
• If you use flour allow it to cook out for about 15 minutes.
• Serve with mashed potatoes and green vegetables.