Braised Beef Shin Dumplings (Printable View)

Slow-cooked beef shin served with fluffy herb dumplings in a rich aromatic gravy.

# Ingredient List:

→ Beef and Braise

01 - 2.65 lb beef shin, cut into large chunks
02 - 2 tbsp plain flour
03 - 2 tbsp vegetable oil
04 - 2 large onions, sliced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 4 garlic cloves, finely chopped
08 - 2 tbsp tomato paste
09 - 1 2/3 cup beef stock
10 - 1 cup red wine
11 - 2 bay leaves
12 - 3 sprigs fresh thyme
13 - 1 tsp black pepper
14 - 1 tsp salt

→ Herb Dumplings

15 - 1 1/2 cups self-raising flour
16 - 7 tbsp cold unsalted butter, diced
17 - 2 tbsp fresh parsley, chopped
18 - 1 tbsp fresh chives, chopped
19 - 1/2 tsp salt
20 - 7 tbsp cold water

# How to Make It:

01 - Set the oven temperature to 320°F.
02 - Coat beef shin chunks with flour, shaking off excess.
03 - Heat vegetable oil in a large ovenproof casserole over medium-high heat. Brown the beef in batches, then remove and set aside.
04 - Add sliced onions, carrots, and celery to the casserole. Cook for 5 minutes until softened.
05 - Stir in garlic and cook for 1 minute. Mix in tomato paste and cook another 2 minutes.
06 - Return beef to the casserole. Pour in beef stock and red wine. Add bay leaves, thyme, salt, and pepper. Stir and bring to a gentle simmer.
07 - Cover the casserole with a lid and transfer to the oven. Cook for 2 hours.
08 - Rub butter into flour in a bowl until mixture resembles breadcrumbs. Add parsley, chives, salt, and gradually add water to form a soft dough.
09 - Divide the dough into 8 equal portions and shape into balls.
10 - Remove casserole from oven after 2 hours. Arrange dumplings evenly on top of the stew.
11 - Cover and return casserole to oven for 30 minutes until dumplings are puffed and fully cooked.
12 - Discard bay leaves and thyme sprigs before serving. Serve hot and garnish with extra herbs if desired.

# Expert Suggestions:

01 -
  • The beef becomes so tender you can cut it with a spoon, and the gravy tastes like you simmered it all day because you did.
  • Dumplings soak up the sauce and turn pillowy soft on top while staying just slightly crisp at the edges.
  • It feeds a crowd without costing much, and leftovers taste even better the next day when the flavors settle.
02 -
  • Don't skip browning the beef in batches, crowding the pan steams the meat instead of searing it and you lose that deep flavor.
  • If the dumplings sink into the stew instead of sitting on top, the liquid was too high, next time use a wider pot or less stock.
  • Cold butter is essential for light dumplings, if it melts before mixing you'll end up with dense, heavy ones.
03 -
  • Make the stew a day ahead and reheat it before adding dumplings, the flavors deepen overnight and the fat rises so you can skim it off easily.
  • Use a casserole dish that's wide enough to fit all eight dumplings without them touching, they'll steam better and cook more evenly.
  • If the gravy seems thin after braising, simmer it uncovered on the stovetop for ten minutes before adding dumplings to reduce it.

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