WHAT’S COOKING: Beef shin and bone marrow stew with chorizo, orange and gremolata

<p>I served it with polenta into which I mixed parmesan and gremolata.</p>

<h3><strong>Tony’s beef shin and bone marrow stew with chorizo and gremolata</strong></h3>

<p><em>(Serves 4)</em></p>

<p><strong>Ingredients</strong></p>

<p>1.6kg beef shin, including a few chunks of bone marrow</p>

<p>3 Tbsp olive oil</p>

<p>1 large onion, peeled and chopped</p>

<p>3 garlic cloves, peeled and finely chopped</p>

<p>2 large carrots, peeled and diced</p>

<p>2 leeks, rinsed and sliced</p>

<p>2 celery stalks, diced</p>

<p>200g smoked chorizo/chourico, sliced</p>

<p>Juice and zest of 1 orange</p>

<p>500ml beef stock</p>

<p>3 or 4 rosemary sprigs</p>

<p>Salt to taste</p>

<p>Black pepper</p>

<p>12 baby carrots, rinsed and trimmed</p>

<p><em>For the gremolata:</em></p>

<p>3 Tbsp parsley, finely chopped</p>

<p>3 Tbsp finely chopped garlic</p>

<p>Finely grated zest of 1 lemon</p>

<p><em>For the polenta:</em></p>

<p>1 cup polenta</p>

<p>4 cups chicken stock</p>

<p>3 Tbsp butter</p>

<p>2 Tbsp finely grated parmesan</p>

<p>3 Tbsp gremolata</p>

<p><strong>Method</strong></p>

<p>Heat olive oil in a heavy pot and add the onion. Cook gently for 2 or 3 minutes stirring, and add the garlic. Cook gently for a minute or two and add the chopped carrots (not the baby carrots), celery and leeks. Simmer on a moderate heat for 5 minutes, stirring now and then.</p>

<p>Add the beef shin and bone marrow, stir and cook for 5 minutes more.</p>

<p>Add the chorizo/chourico, the orange juice and zest, and pour in the beef stock. Add the rosemary sprigs and season with salt and black pepper.</p>

<p>Bring to a boil and reduce to a simmer, and cook gently until the beef is tender. This will take about 3 hours. After two-and-a-half hours, add the baby carrots and bring the pot back to a simmer.</p>

<p>Prepare the garlic, parsley and lemon zest for the gremolata and mix them together. Two thirds of this will go into the polenta.</p>

<p><em>For the parmesan/gremolata polenta:</em></p>

<p>Bring a pot of 4 cups of chicken stock to the boil, add 1 cup of polenta, set it to a moderate heat, and whisk constantly to prevent lumps from forming. Reduce the heat to low and simmer, stirring, for about 40 minutes. Stir in 3 Tbsp butter and 2 heaped Tbsp finely grated parmesan, and finally stir in half of the gremolata.</p>

<p>Once the stew is done, leave it off the heat, uncovered, for 15 minutes for fat to settle on the surface. Spoon it off and discard.</p>

<p>Reheat the stew before serving with polenta and plenty of gremolata scattered on top. <strong>DM</strong></p>

<p><em>Tony Jackman is twice winner of the Galliova Food Writer of the Year award.</em></p>

<p><em>Follow Tony Jackman on Instagram <a href="https://www.instagram.com/tony_jackman_cooks/" rel="noopener noreferrer" target="_blank">@tony_jackman_cooks</a>.</em></p>

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Guardian Sport · Jun 24

Guardian Sport · Jun 24

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