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SMOKY BEEF SHIN WITH ALICANTE-STYLE CHICKPEAS

Serves
4
Prep
10mins
Cook
3.5hrs
DIFFICULTY
medium
Ingredients
  • 4 x 350g pieces Omugi beef shin
  • sea salt flakes and freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 700ml tomato passata
  • 1L beef stock
  • 2 red onions, diced
  • 2 sticks celery, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 tsp fennel seeds
  • 6 anchovy fillets
  • 1 cup mixed olives, halved
  • 2 x 400g can chickpeas
  • 1 Tbsp sherry vinegar
  • 1 bunch parsley, very finely chopped
  • ½ cup pomegranate seeds
Method
  • Tie the shin pieces securely with kitchen string, then season with salt and pepper. Drizzle with 1 Tbsp extra virgin olive oil, then sear in a pan over high heat until well browned. Transfer to a saucepan, then add the passata and stock. Bring to a simmer.
  • Meanwhile, pour the remaining oil into the pan and sauté the onions, celery, garlic, bay leaves, fennel seeds and anchovies for 5 minutes, until softened. Transfer to the saucepan with the olives, fit the lid, and then cook for 3 hours, topping up with water as needed.
  • Mix in the chickpeas, vinegar, parsley and pomegranate seeds, cook for 5 minutes, then serve.
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