Alive and Cooking

Beef Shin Marsala

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(Serves 6-8)
1 kg beef shin (osso bucco)
1 onion, chopped
1 stick of celery, chopped
1 sweet potato, peeled and diced
2 medium potatoes, peeled and diced
1tsp coriander seeds
1tsp fenugreek
1tsp fennel seed
1tsp ground ginger
1tsp cardamon pods
1tsp garam marsala
1tsp cayenne pepper
2 red chillies, finely chopped
2 cloves garlic
1 tin (425g) chopped tomatoes
1 tin (400ml) coconut cream
½ litre water
Pinch of rock salt
Olive oil


In a mortar and pestle grind the whole spices, salt and seeds until powdered then mix with the cayenne pepper.

Splash olive oil into a pressure cooker (or a large pot), once hot, toss in the beef and spices, fry until sealed. Add the vegetables, chopped chillies and garlic, followed by the tomatoes, coconut cream and water. Place a lid on the pressure cooker and cook for 40-50 minutes. (If using a normal pot, bring to the boil and simmer for 2 hours.

Beef Shin Marsala