LOSE IT-04.2019

VOLUME 30 LOSE IT! 69

FOOD

BEEF SHIN IN RED WINE
WITH ZOODLES
SERVES 4–6

2 tbsp coconut oil
Himalayan salt and black pepper
1kg beef shins, sliced
2 red onions, chopped
2 garlic cloves, chopped
2 stalks celery, chopped
250g bacon, chopped
250g brown mushrooms, sliced
1 x 400g tin cherry tomatoes
½ cup red wine
½ cup beef stock
3 bay leaves
400g zoodles, blanched
green beans to serve

1. Heat the coconut oil in a large
   heavy-based pan, season the beef
   shins well and brown on all sides.
   Remove and set aside.


2. Add the onions, garlic and
   celery, sauté for 2 minutes then
   add the bacon and sauté until
   golden and crispy.


3. Add the mushrooms and sauté
   until all the water has evaporated.
   Return the beef shin to the pan,
   add the tinned cherry tomatoes,
   red wine, beef stock and bay
   leaves, bring to a simmer and
   cook, covered, over a gentle heat
   for 1½ hours. Remove lid and cook
   for another 30 minutes.


4. To serve: Place the shins on a
   bed of zoodles with some of the
   remaining sauce ladled over. Serve
   with green beans.

SLOW-COOKED SPICY
AITCHBONE
SERVES 6

1 x 1.3kg aitchbone roast

Himalayan salt and black pepper

3 tbsp coconut oil

2 onions, chopped

3 cloves garlic, chopped

1 red pepper, chopped

1 yellow pepper, chopped

2 red chillis, chopped

2½ tbsp cumin, ground

2 tbsp coriander, ground

1 tbsp chilli powder (optional)

1½ cups home-made beef stock

chopped red onion, chilli and

spring onion to garnish

TO SERVE

chopped onion and tomato

2 avocados, chopped

1. Season the meat very well.
   Heat 2 tbsp coconut oil in a deep
   heavy-based pot and brown the
   aitchbone on all sides. Remove
   from the pot and set aside.

BEEF

SHIN

Beef shin in red

wine with

zoodles.

KEEP ON TRACK per serving

FAT 16G CARBS 20G PROTEIN 47G

KEEP ON TRACK per serving

FAT 28G CARBS 17G PROTEIN 48G