Braised Shin of Hugh Grierson Beef

Hugh Grierson's Pure Bred Aberdeen Angus Beef was Highly Commended in the 2012 Organic Food Awards. This recipe is from Neil Forbes of Cafe St Honore in Edinburgh and it uses the shin of the award winning organic Aberdeen Angus beef. Shin is an amazing cut, with gelatinous tissue in it which breaks down to form a sticky gravy when cooked for a long time. You can also use Glasgow fillet, or featherblade, they're just as good.
 

Serves 4-6

800g Shin of organic Aberdeen Angus beef cut into 1″ chunks
2 carrots
2 onions
2 celery sticks
1 bunch thyme
1 tblsp flour
1 bay leaf
1.5l beef stock
50ml rapeseed oil
Salt & freshly ground pepper

In a thick bottomed casserole dish, heat the rapeseed oil. Dust the beef with flour and fry until golden. Set to one side.

In the same dish fry the vegetables until golden, add the thyme, bay leaf and beef stock. Bring to the boil stirring occasionally. Then return the beef to the dish and season with salt and pepper.

Cover the dish with a lid and place in a moderately hot oven for 2-3 hours. Serve with seasonal veg & mash, doughballs or under a suet crust