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Preparation: 5 min Cooking: 1 hr 40 min Serves: 4
- 600 g beef shin
- 30 ml (2 T) oil
- salt and pepper
- 1 onion, sliced
- 2 celery sticks, thinly sliced
- 2 cloves garlic, crushed
- 500 ml (2 c) chicken stock
- 1 cinnamon stick
- handful parsley, roughly chopped
- 500 g pumpkin, cubed
- 500 g sweet potato, cubed
1. In a large pot over medium heat, brown the shin in the oil. Season with salt and pepper. Reduce the heat and stir in the onion and celery, gently cooking until onions are soft.
2. Stir in the garlic, stock, cinnamon and parsley. Reduce the heat, cover and simmer for 1 hour. Stir in the vegetables and continue cooking for 30 minutes or until the meat is tender.
