- 4 piece beef shin (about 1 1/4-inch thick)
- 8 slices farmer’s bread
- 2 carrots, diced
- 1 1/2 cups celery root, peeled and diced
- 1 large Spanish onion, peeled and diced
- 1 bottle medium- to full-bodied red wine
- 10 sprigs parsley, stemmed and coarsely chopped
- 6 sprigs thyme, stemmed and coarsely chopped
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1 teaspoon orange zest
- coarse sea salt and pepper to taste
- white flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- Dutch oven or similar heavy-bottom pot recommended
Preheat oven to 300°F.
- Separate and quarter beef from marrowbone. Season meat with salt and pepper, then dredge in white flour.
- Add olive oil to the braising pot and sear the beef over medium heat until golden brown on all sides.
- Remove the beef from the pot, then add carrots, celery root, onion and cook until the onion becomes translucent.
- Return the beef to the vegetables in the braising pot. Add red wine-liquid should just cover the beef (depending upon the size of pot, add beef stock or reserve some wine). Bring mixture to a slow boil.
- Add garlic and half the parsley, thyme and orange zest.
- Loosely cover pot and place in 300°F oven 2 1/2 to 2 3/4 hours.
- Create a compound butter for the toast by combining unsalted butter and the remaining parsley, thyme, orange zest and minced shallot. Lightly season with salt and pepper. Spread the butter on slices of farmer’s bread.
- Roast marrow bones for 15 minutes in 300°F oven. The buttered bread may be toasted in the oven at the same time, but watch that it doesn’t burn.
Serve the braised beef in a shallow bowl and place roasted marrow bone and toasted bread on the side. Scoop the marrow out of the bone and spread on the buttered toast to accompany the braised beef.