Beef Shin in Stout by Carina Contini of Contini Resaurants in Edinburgh

This hotpot is a perfect supper for the boys and will make them feel like men. The flavours are rich and strong and the texture is tender and lean. We use a local stout but Guinness or a dark ale will work equally well.

Choose a casserole dish that will fit the joint. It’s worth taking your casserole dish to the butcher and asking him to give you a cut that fits!

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Ingredients: Serves 4

2 tbsp extra virgin olive oil

2kg shin of beef, bone in

500ml stout

Approximately 200ml home-made vegetable stock

200g shallots, coarsely chopped

2 celery sticks, coarsely chopped

2 parsnips, coarsely chopped

2 carrots, coarsely chopped

1 bayleaf

1 sprig of rosemary

1 sprig of thyme

1 sprig of marjoram

Salt and freshly ground black pepper


  1. Pre-heat the oven to 160ºC/325ºF/Gas 3. Heat the oil in a large flameproof casserole dish. When it is hot, add the beef. Brown on all sides, then add the stout and enough stock to reach three-quarters of the way up the sides of the casserole dish. Bring to the boil, then add the shallots, celery, parsnips and carrots, together with the bayleaf, rosemary, thyme and marjoram. Season with salt and pepper.
  2. Cover with a tight-fitting lid and bake in the preheated oven for 3-4 hours. When it is ready, the meat will be tender and falling from the bone. Test it after 2 ½ hours. Remove the herbs before serving.

In association with Taste Communications.