Slow roasted beef shin pie with prunes & green olives
MAKES 1 FAMILY SIZE PIE PREP & COOK TIME 4 HOURS
½ cup (125ml) extra virgin olive oil
2 large (400g) brown onions, chopped coarsely
2 large (250g) carrots, chopped finely
2 celery sticks, chopped finely
5 cloves garlic, chopped coarsely
3kg beef shin pieces on the bone (osso bucco)
200g green olives, flesh trimmed, stones discarded
3 sprigs rosemary
3 sprigs thyme
3 fresh bay leaves
½ cup (125ml) red wine
1 litre beef stock
150g pitted prunes, chopped
1 egg yolk
1 tablespoon milk
MAGGIE’S SOUR CREAM PASTRY
250g plain flour
200g unsalted butter, chilled, diced
125ml sour cream
1 Preheat oven to 170°C (150°C fan-forced).
2 Heat half the olive oil in a large heavy based pan over a high heat. Add onions, carrot and celery, sauté, stirring, until golden brown, then add the garlic; season.
3 Meanwhile in a separate large non-stick frypan, heat the remaining amount of olive oil over high heat and seal both sides of the beef pieces.
Once the vegetables are a deep golden colour add the olives, rosemary, thyme and bay leaves. Deglaze
