This braised beef shin gnocchi recipe with a warming tomato and white wine-based slow cook casserole is absolutely heart-warmingly delicious! You simply can’t go wrong with this incredibly tasty dish. It shouts bold flavours of tomato, beef and aromatics. You’ll also love the fresh gnocchi stirred in towards the end of the cooking time. What makes it even more delightful is the balance brought to it by the dry white wine. This is a crowd-pleaser and will have your family begging for it to be on the weekly meal plans. This recipe serves 2.
WHAT YOU CAN GET FROM US:
- 1 cup of beef bone broth
- 300g of gnocchi
- 1 carrot, diced
- 2 beef shins
- 1 onion, finely diced
- 4 cloves of garlic, finely chopped
- 1 red chilli, chopped
- 2 tablespoons and 1 teaspoon of extra virgin olive oil
- 1 tin of whole peeled tomato
- 1/2 a bottle of dry white wine
WHAT YOU MAY ALREADY HAVE:
- 1 cup of all-purpose flour
- 30g of parsley, chopped
- 1 teaspoon of freshly ground black pepper
- 2 teaspoons of coarse sea salt
- 1 teaspoon of fine sea salt
- First prepare the ingredients by; finely chop the garlic, finely dice the onion, dice the carrot, chop the flat-leaf parsley, and chop one red chilli, and set them aside. Then, in a dish, coat the beef shins in a mixture of, 1 teaspoon of coarse sea salt and ground black pepper and the flour.
- Next, in a large cast iron roasting pot over high heat, pour the few glugs of olive oil. Once the oil has hot, place the beef shins into the pot and brown both sides, for about 2 minutes on each side. Then remove them from the pot and set them aside.
- In the same pot, add all the chopped and diced vegetables. Season them with a with 1 teaspoon of coarse sea salt, and cook them for a few minutes, stirring occasionally using a wooden spoon/spatula. After this, then pour in the generous amount of wine, and add the tin of whole peeled tomatoes, beef bone broth. Place the beef shins back in, stir the ingredients through well, then close the lid and simmer on a low heat for about 3 hours. Stir occasionally and add some water if needed (if reducing too quickly).
- After it has finished braising, remove the marrow bones and take the pot off the heat. While the stew is resting, in a pot over high heat, bring water to a boil and then add 1 teaspoon of olive oil and fine sea salt. Place the gnocchi in the pot and cook (as per the label instructions) for about 2 minutes, until they float to the top. Add a ladle of the pasta water to the sauce and mix it through, as this helps bind the pasta to the sauce.
- Lastly, when the pasta is floating, using a slotted spoon, take them out of the water and place with in the sauce. Stir the pasta through the sauce to finish cooking.
- Using the ladle dish up the braised beef shin gnocchi onto a plate and garnish with the parsley.
- Serve and enjoy!
This recipe is easy to store in the fridge and keeps well. To store, just transfer the chicken and artichokes into a container with a lid (preferably airtight). Put it into the fridge for up to 1 week. To reheat just put them in the microwave, until warm.
To elevate this dish even further, finish it off by sprinkling a generous bit of grated parmesan cheese on top. This will add a nice and different richness to this recipe! If preferred substitute the gnocchi for different freshly cooked pasta shapes.
That is how to make this awesome braised beef shin gnocchi recipe from the comfort of your home.
Recipe by Chloe Van Rensburg