Shin stew with potatoes.

This recipe is dedicated to Alen and Orly Pattison, my friends that tries the recipe and live to tell the tell.


2 Shin stake with bone.

1 Big onion, sliced.

6 Garlic cloves, chopped.

Bunch of thyme and rosemary.

1 ½ cop of red wine.

6 Big tomatoes coarsely chopped.

2 Tbsp. pomegranate syrup.

1 Tbsp. Worchester souse

1 Teaspoon paprika

1 Cup of water.

8 Medium size potatoes.

3 Carrots, coarsely sliced.

5 Celery stalks coarsely sliced.

Handful of parsley leafs.


Brown the meat on both sides and set aside.

While the shin is cooking, put the tomatoes, onions and garlic and some olive oil in the pan and cook gently for few minutes, until the tomatoes turn to mush. Add the celery, carrots, parsley, spices, water, the herbs, Worchester souse and the   pomegranate syrup. Bring to the boil and cook on low heat until the onions are soft and translucent.

Add little bit of olive oil in the same pan that you browned the meat, add the potatoes and fry for few minutes, Add the wine and bring it to the boil, trying to scrape the bottom of the pan.

Transfer the tomatoes souse to the pan and mix gently, then add the meat and make sure it is completely submerge in the souse, if need be add some more boiling water. Cover the pan and cook it over high heat until starting  to boil.

Put it in pre heated oven at 160 Celsius  for minimum three hours, make sure that there is enough liquid all through to cooking and add more if needed.





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