Slow Cooked Beef Shin Thyme (Printable)

Melt-in-your-mouth beef shin infused with thyme, carrots, and savory herbs for a rich main dish.

# What You Need:

→ Meat

01 - 2.65 lbs beef shin, cut into large chunks
02 - 2 tbsp olive oil

→ Vegetables

03 - 3 large carrots, peeled and cut into thick slices
04 - 2 medium onions, chopped
05 - 3 cloves garlic, minced
06 - 2 celery stalks, chopped

→ Liquids

07 - 1.69 cups beef stock (gluten-free if necessary)
08 - 0.85 cups dry red wine

→ Herbs & Seasoning

09 - 6 fresh thyme sprigs or 2 tsp dried thyme
10 - 2 bay leaves
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 300°F or set your slow cooker to low.
02 - Heat olive oil in a large ovenproof casserole or skillet over medium-high heat. Season beef shin with salt and pepper, then brown the pieces in batches until evenly colored. Remove and set aside.
03 - In the same pan, add onions, carrots, celery, and garlic. Sauté for 5 minutes until they begin to soften.
04 - Return beef to the pan, pour in red wine, and simmer for 2 minutes to deglaze the pan.
05 - Pour in beef stock, add thyme sprigs and bay leaves, and bring to a gentle simmer.
06 - Cover the casserole and transfer to the oven or slow cooker. Cook for 3 to 3½ hours in the oven or 7 to 8 hours on low in the slow cooker, until beef is tender and sauce has thickened.
07 - Remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper if necessary. Serve hot.

# Expert Suggestions:

01 -
  • The meat becomes so tender it falls apart with a spoon, no knife needed.
  • One pot, minimal fussing—you can ignore it for hours and come back to something restaurant-worthy.
  • It tastes even better the next day, which means you get two meals from one afternoon of effort.
02 -
  • Don't skip the browning step; it's what separates this from a bland stew, and it takes maybe 10 minutes total.
  • If your sauce seems thin at the end, remove the lid for the last 30 minutes of cooking to let it concentrate—or stir in a cornstarch slurry mixed with a little cold water and simmer for a few minutes.
03 -
  • If you're using a slow cooker, resist the urge to lift the lid constantly—it extends cooking time and lets heat escape, so trust the process and check only once halfway through.
  • Taste the finished dish before serving; salt and pepper often need adjusting once everything is cooked, because flavors concentrate and shift.

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