Braised shin in red wine with buttered porcini mushrooms
- 30ml (2 tbsp) olive oil
- 1,2kg free-range shins, bones in and excess fat trimmed
- salt and freshly ground black pepper, to taste
- 2 onions, peeled and roughly chopped
- 2 celery sticks, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, peeled and minced
- 200ml red wine
- 2 sprigs fresh rosemary
- 3 sprigs fresh oregano
- 3 fresh bay leaves
- 800g tinned, chopped tomatoes
- 375ml (1½ cups) chicken stock
- 5ml (1 tsp) sugar
- 25g dried porcini mushrooms
- 200g fresh exotic mushrooms, sliced
- 30g butter
- vegetables/creamy polenta, to serve (optional)
Preheat the oven to 180°C. Heat a little of the olive oil in a large saucepan over medium-high heat. Season the shins on both sides with salt and pepper, then brown the meat on all sides. Remove from pan and set aside.
Add a little more olive oil to the same pot and sauté the onions until softened. Add the celery, carrot and garlic and cook, 3 minutes. Deglaze the pan with the red wine and allow to reduce by a third. Add the herbs, tomatoes, stock and sugar. Return the meat to the pot, cover with a lid and cook in the preheated oven, 3 hours.
Soak the dried porcini mushrooms in 250ml (1 cup) warm water for 25 minutes.
Heat the butter in a pan over high heat and cook the fresh exotic mushrooms, 10 minutes. Drain the soaking mushrooms and reserve 125ml (½ cup) of the liquid. Add the soaked porcini mushrooms to the pan-fried mushrooms and heat through. Season with salt and pepper to taste.
5. Add the reserved soaking liquid and all of the mushrooms to the meat dish. Adjust the seasoning and serve with a side of vegetables or creamy polenta, if desired.