Ingredients 

  • 500g beef shin
  • 1 can tomatoes
  • 1 large carrot finely diced
  • 2 onions finely diced
  • 2 stalks of celery finely diced
  • 200ml red wine
  • 2 cartons Freja Beef Bone Broth
  • 300g orzo
  • 2 cloves minced garlic
  • 40g grated parmesan
  • Olive oil
  • Salt and pepper to taste
  • Chives for garnish

Method

  1. Season the beef shin with salt and pepper and fry off in a hot pan with a little olive oil to get some colour on each side.
  2. Remove the beef from the pan then add in another splash of olive oil with the finely diced onion, carrot and celery. Fry this off on a medium heat, stirring regularly for 5-6 minutes.
  3. Add the beef back to the pan alongside 1 carton of Freja Beef Bone Broth, red wine, a can of tomatoes and a generous pinch of salt and pepper. Cover and leave to cook on a low heat for 3-4 hours or until the beef is falling apart.
  4. Once the beef shin is nice and soft, remove it from the pan, shred using two forks then add it back to the pan along with the orzo and second carton of Freja Beef Bone Broth.
  5. Cook this on a medium heat, stirring regularly until the orzo is almost cooked. At this point stir through the minced garlic, parmesan and taste for any additional salt & pepper.
  6. Serve up with more gratings of parmesan and a sprinkle of fresh chives.