Slow roasted beef shin pie with prunes & green olives
MAKES 1 FAMILY SIZE PIE PREP & COOK TIME 4 HOURS
½ cup (125ml) extra virgin olive oil
2 large (400g) brown onions, chopped coarsely
2 large (250g) carrots, chopped finely
2 celery sticks, chopped finely
5 cloves garlic, chopped coarsely
3kg beef shin pieces on the bone (osso bucco)
200g green olives, flesh trimmed, stones discarded
3 sprigs rosemary
3 sprigs thyme
3 fresh bay leaves
½ cup (125ml) red wine
1-litre beef stock
150g pitted prunes, chopped
1 egg yolk
1 tablespoon milk
MAGGIE’S SOUR CREAM PASTRY
250g plain flour
200g unsalted butter, chilled, diced
125ml sour cream
1 Preheat oven to 170°C (150°C fan-forced).
2 Heat half the olive oil in a large heavy-based pan over a high heat. Add onions, carrot and celery, sauté, stirring, until golden brown, then add the garlic; season.
3 Meanwhile in a separate large non-stick frypan, heat the remaining amount of olive oil over high heat and seal both sides of the beef pieces.
This story is from the July 2022 edition of The Australian Women's Weekly.
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This story is from the July 2022 edition of The Australian Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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