Beef Shin Braised with Carrots, Tomatoes, White Wine and Saffron

Preparation info
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    Appears in

    By Frank Camorra and Richard Cornish

    Published 2007

    • About

    This is a simple and slow-cooked braise, typical of home cooks across the Spanish nation. In winter, at any one time there would be hundreds of thousands of estafodos simmering on stovetops across Spain. In the south they might use pork neck and shoulder and artichokes, while in the north they might use beef shin and runner beans. It’s always slow cooked on the stovetop or in the oven and served in the one dish with plenty of bread to mop up the sauces.