Beef shin with lemon and celery risotto

This slow-cooked beef shin melts in the mouth with rich, deep flavours from tomatoes, white wine and aromatic vegetables. Jeremy Lee’s beef shin with lemon and celery risotto is a masterclass in comforting, elegant cooking – the beef braises gently for two hours while you prepare the risotto shortly before serving for a restaurant-quality meal at home.

Prep: 25 mins

Cook: 2 hrs 20 mins

Serves: Serves 6

Dietary: Egg-free, Nut-free

By Jeremy Lee
From Saturday Kitchen Recipes

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This beef shin with lemon and celery risotto scores a Nutri-Score of C, reflecting moderate nutrition from lean beef protein, creamy risotto rice and aromatic vegetables.

The dish provides approximately 620 kcal per serving, with 28g fat, 52g carbohydrates, 6g sugars, 4g fibre and 38g protein. The beef shin delivers excellent protein and iron while the celery risotto adds fibre and vitamins, balanced by Parmesan and butter for richness in this comforting beef and risotto recipe.

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Equipment

• Chef knife →
• Chopping board
• Wide lidded pan
• Heavy-bottomed saucepan
• Wooden spoon
• Ladle
• Grater
• Serving plates

Method

1. Season and brown the beef (15 mins)
   Season the beef shin slices generously with sea salt. Heat a wide, lidded pan over a medium heat and add 2 tablespoons of the sunflower oil. Add the beef in a single layer and cook, undisturbed, for about 8 minutes until well browned underneath. Turn and brown the other side. Work in batches if necessary so you do not overcrowd the pan, then transfer the beef to a dish. This browning creates deep, rich flavours for your slow-cooked beef shin.
2. Sweat the vegetables (20 mins)
   Add the remaining oil to the same pan. Gently fry the chopped onions, celery sticks, leeks and garlic, covered, for about 20 minutes until softened and lightly coloured. Do not rush this step – properly sweated vegetables form the flavour foundation of your beef shin braise.
3. Add tomatoes and deglaze (5 mins)
   Stir in the roughly chopped tinned plum tomatoes. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to loosen any browned bits – this is called deglazing and adds incredible depth to your beef shin recipe.
4. Braise the beef (2 hrs)
   Add the bay leaves and thyme sprig, then return the beef to the pan and push it gently into the liquid. Add enough water to cover the beef, about 250ml/9fl oz. Bring to a simmer, cover and cook over a low heat for about 2 hours. The beef shin is ready when it is very tender and cooked through, almost falling off the bone.
5. Start the risotto base (25 mins)
   Put a wide, heavy-bottomed saucepan over a low heat. Add the finely chopped onion, garlic clove, finely sliced celery head (heart and leaves), olive oil, 25g/1oz of the butter and a pinch of sea salt. Cover and cook gently for about 20 minutes, stirring occasionally, until the vegetables are soft. This slow cooking develops sweetness in the celery for your lemon and celery risotto.
6. Toast the rice (3 mins)
   Stir in the Carnaroli or arborio rice and cook, stirring constantly, until the rice begins to toast lightly and becomes translucent around the edges. This toasting step helps the rice maintain its structure during the long stirring process ahead.
7. Add wine and first stock (5 mins)
   Increase the heat slightly. On hearing the first sizzle, pour in the white wine and step back as the pot restores its quiet dignity. Stir the rice well until the wine is absorbed. Add a ladleful of the boiling water or chicken stock and stir gently. When the liquid has almost been absorbed, add another ladleful. This is the classic risotto method.
8. Continue adding stock (15 mins)
   Continue adding the liquid gradually, one ladleful at a time, stirring gently. After about 15 minutes, when the risotto starts to take on a creamy consistency, begin checking the rice. Add only enough liquid to keep the risotto loose enough to ripple slightly when you shake the pan. The rice is done when the grains still hold their shape but are tender – about 18 minutes total cooking time.
9. Finish the risotto (3 mins)
   Stir in the remaining 50g/1¾oz butter, the finely grated lemon zest and freshly grated Parmesan. Add a little more water or stock if needed to keep the risotto loose and creamy. Season with sea salt if needed. This final enrichment creates the signature creamy texture of perfect lemon and celery risotto.
10. Make the gremolata (5 mins)
    Finely chop the parsley leaves, garlic clove and lemon zest together on a chopping board until you have a bright green, aromatic mixture. Set aside until ready to serve. This fresh gremolata adds a burst of colour and zesty freshness that cuts through the richness of the beef shin and risotto.
11. Serve the beef shin and risotto (5 mins)
    Spoon generous portions of the creamy celery risotto onto warmed plates. Place a tender beef shin slice beside or on top of the risotto. Sprinkle the gremolata over the beef just before serving. The bright parsley, garlic and lemon lift the entire dish beautifully. Serve this beef shin with lemon and celery risotto immediately while hot and creamy.

Tips for success

• Do not skip browning the beef shin – it creates essential depth of flavour for the braise
• Keep the risotto stirring gentle to avoid breaking the rice grains and releasing too much starch
• Have all your stock hot before starting the risotto for even cooking and creamy results
• Make the gremolata just before serving to preserve its fresh, vibrant flavours
• Rest the braised beef shin for 10 minutes before serving for easier carving and juicier meat

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