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January 12, 2015 / mintcustard

Shin of beef, with dumplings and cavolo nero.

Shin of beef casserole, with dumplings and cavolo nero.

Shin of beef casserole, with dumplings and cavolo nero.

The wind was whistling down the chimney and I felt the need for comfort food. Shin of beef casserole is just such a meal. You can pack it full of vegetables to salve your New Year good intentions but really, when it comes down to it, the gravy is what really counts here. If you can lay your hands on some bone marrow you can absolutely nail this one.



Shin of beef casserole, with dumplings. (serves 4)

1 kg beef shin cubed (mine came from Sainsbury’s butchers counter)

2 onions finely chopped

1 carrot finely chopped

2 garlic cloves minced

a good handful of mushrooms – cut into small chunks.

1 marrow bone (optional)

3 tbsp seasoned flour

salt and pepper to season

stock to cover – water will do as will red wine or beer!

olive oil


100g SR flour

50g suet

pinch of salt


How to …..

  • Preheat the oven to 175c
  • Place the onions, garlic and carrot into a large solid casserole and add a tbsp of olive oil. Cook gently until softened but without much colour.
  • Toss the beef cubes into the seasoned flour. Add to the casserole and allow the flour to crisp and the meat to seal.


  • If using the bone marrow, place in a baking tray and roast in the oven for 20 minutes and then add into the casserole.
  • Pour over stock to cover. Stir, place on a tight fitting lid and leave in the oven for 3 1/2 hours.
  • Check the casserole every hour or so and top up the liquid with water as needed.
  • With half an hour to go, make the dumplings but combining the flour, suet and enough water to make a soft dough.
  • Drop balls of sough into the casserole, replace the lid and pop back into the oven for 20 to 25 minutes.
  • Serve with a big pile of cavolo nero or another leafy green.

Even if you don’t like the meat, the gravy in shin of beef casserole is to die for! Utterly unctuous but pleasantly frugal too.




Leave a Comment
  1. Rachel Radiostar / Jan 13 2015 7:11 am

    Shin beef is my absolute favourite casserole meat. I’m definitely going to get some bone marrow now to try. Yummy!

  2. mintcustard / Jan 13 2015 7:16 am

    Oh do, bone marrow makes the gravy glossy and rich. I love shin beef as it is so versatile.

  3. Foodie Laura / Jan 13 2015 4:23 pm

    It’s snowing here so definitely need some comfort food to warm us up today, this is just the ticket especially with the dumplings.

  4. mintcustard / Jan 13 2015 6:19 pm

    I love this kind of food. The fact it cooks low and slow warms you up before you have even taken a bite. Dumplings are such a guilty pleasure of mine.Hope you are managing to stay safe and warm.

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