Beef Shin Gardienne

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Preparation info

    • Difficulty


Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

We are most familiar with shin of beef when it has been cut into portion- or bitesized pieces and stewed. Here a whole section is cut across the shin and tied into a joint with the bone left in the middle and then braised in white wine, a sort of giant osso buco. It is flavoured with dried tangerine peel and the sauce is glossed and deepened with soy, then finished with a black olive tapenade. You can buy the peel in Oriental markets. Soy sauce? Oriental markets? Absolutely. Serve with boiled new potatoes and caramelized baby turnips or Olive Oil Mashed Potatoes. Ask your butcher to saw up some marrow bones for you to enrich the sauce further and give it even more flavour.


  • 1 beef shin joint, weighing about 1.35 kg/3 lb, tied on the round
  • 1.8 kg/4 lb marrow bones, cut into 7.5 cm/3 in pieces
  • 900 g/2 lb onions
  • 2 garlic cloves
  • 2 celery stalks
  • 1 sprig of thyme
  • 2 bay leaves
  • handful of parsley stalks
  • 225 g/8 oz carrots
  • 2 tbsp olive oil
  • 2 pieces of dried tangerine peel
  • 150 ml/¼ pt Kikkoman soy sauce
  • 1 bottle (750 ml/27 fl oz) of dry white wine
  • 3 tbsp Tapenade
  • salt and pepper



Preheat the oven to 250°C/475°F/gas9. Roast the bones until well browned, about 20 minutes. Remove and reserve.

Peel and dice the onions and garlic. Prepare a tied bouquet garni of the celery, thyme, bay and parsley stalks. Peel and dice the carrot.

Spoon the oil into a flameproof casserole dish in which the joint will fit with the bones around it.


Sweat the onions, garlic and diced carrots gently in the oil in the casserole until softened.

Put the bouquet and peel on top, then arrange the beef centrally. Arrange the bones around to make a tight fit, add the soy sauce and pour the wine over barely to cover. Bring to a boil and put on the lid.

Immediately put to bake in the oven, turning the temperature setting down to 150°C/300°F/gas2 as soon as you close the door. Cook for 3 hours, when the meat should be fork-tender but still moist.

Transfer the joint to a cutting board, sliding a spatula under and lifting carefully because it can easily fall apart at this stage. Return to the switched-off oven with the door open to keep warm while you finish the sauce.

Take out the bones, scraping back into the dish any marrow adhering to them. Remove the bouquet garni and tangerine peel and discard. Add the tapenade and finish the sauce by bubbling gently, stirring, for 5 minutes. Taste and season with pepper. You may not need to add salt as the tapenade is already very salty


Cut the shin into thick slices and arrange overlapping on a warmed serving plate. Spoon over the sauce.

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