Melt-in-the-Mouth Buffalo Shin Stew

Melt-in-the-Mouth Buffalo Shin Stew
A delicious take on a comforting classic. Slow-cooked to give the flavours time to mature and make each mouthful the ultimate melt-in-the-mouth moment.
Icon_cookingtime_grey Created with Sketch. 3 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Melt-in-the-Mouth Buffalo Shin Stew


  • 1 red onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 stick of celery, trimmed and chopped
  • 2 cloves of garlic
  • Sprig of thyme
  • 1 bay leaf
  • Small handful of dried porcini
  • 500g shin of buffalo from our Orkney Buffalo Buffalo Meat Selection - £16.50, trimmed and cut into 5cm pieces
  • Salt and freshly ground black pepper
  • Tin of plum tomatoes
  • 1/3 bottle of Chianti

How to make

  1. Pre-heat the oven to 180°C. In a heavy-bottomed oven-proof saucepan, heat a drizzle of olive oil and gently fry the onions, carrots, celery, garlic, herbs and mushrooms for around 5 minutes.

  2. Coat the pieces of shin in a little seasoned flour, then add the meat to the pan and stir everything together.

  3. Next add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, then cover tightly and place in your oven for 3 hours or until the buffalo is totally tender.

  4. Serve with some buttery clapshot to soak up the beautiful juices.

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Products used in this recipe

Buffalo Meat Selection

  • Icon_pricetage_grey Created with Sketch.


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