When I’m looking for a cut of beef that won’t make my bank manager break out in a sweat, beef shin is often the answer. In the past, I’ve mostly used it in hearty stews and soups, but I’d been wanting to try making a proper red wine jus for a while.
So, what’s the difference?
The beef is still slowly cooked in a flavourful braising liquid until it’s meltingly tender. But instead of serving it in that liquid like a stew, the meat is removed and the cooking juices are strained and reduced until they become a glossy, silky jus. The result is a richer, more concentrated sauce that beautifully coats the beef rather than surrounding it.
The first time I made this, I knew it was good. The second day, after the flavours had melded overnight, I knew it was a recipe worth sharing.
Beef Shin in a Rich Red Wine Jus
Tender beef shin is pressure cooked in red wine, beef stock, and aromatics until meltingly soft. The cooking liquid is then strained and reduced into a rich, glossy red wine jus, creating an elegant keto-friendly beef dish that's full of deep, savoury flavour.
Ingredients
- 1 kg beef shin
- Salt and freshly ground black pepper, to taste
- 1 Tbsp olive oil
- 1 medium onion, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, crushed
- 1 Tbsp tomato paste
- 1 cup dry red wine
- 1½ cups beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp fresh lemon juice
- 1 Tbsp butter (optional, for finishing the jus)
Instructions
Pat the beef shin dry with paper towel and season generously with salt and freshly ground black pepper.
Heat the olive oil in the pressure cooker using the sauté function. Brown the beef well on all sides, working in batches if necessary. Remove the beef and set aside.
Add the onion and celery to the pot and cook until softened and lightly browned. Stir in the garlic and cook until fragrant, then add the tomato paste and cook for another minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes before adding the beef stock, thyme and bay leaf.
Return the beef to the pot. The liquid should come about halfway up the meat rather than covering it completely.
Secure the lid and cook on high pressure for 50 minutes. Allow the pressure to release naturally.
Carefully remove the beef and keep warm. Strain the cooking liquid into a saucepan and discard the vegetables and herbs.
Bring the cooking liquid to a simmer and reduce until thickened, glossy and full of flavour. Stir in the lemon juice and, if using, whisk in the butter until melted and silky. Taste and adjust the seasoning if needed.
Serve the beef with the rich red wine jus spooned generously over the top.
Notes
- Storage: Store leftover beef and jus together in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: This dish is even better the next day. The flavours deepen overnight, making it an excellent make-ahead meal. Reheat gently over low heat until warmed through.
- Wine: Use a dry red wine that you would happily drink. The alcohol cooks off during cooking, leaving behind rich flavour.
- Pressure Cooker: Cooking times may vary slightly depending on the size and thickness of the beef shin pieces. The beef is ready when it is fork-tender.
- Serving Suggestions: Serve with creamy mashed cauliflower, creamed spinach, steamed green vegetables or buttered pumpkin for a complete keto-friendly meal.
Nutritional Information (Per Serving — 4 servings)
Calories: ~560 kcal
Protein: ~46 g
Fat: ~37 g
Net Carbs: ~4 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
