Oriental orange and ginger shin

Oriental orange and ginger shin

This Oriental orange and ginger beef shin recipe is absolutely scrumptious. Many people have commented that they think that beef shin is one of the most underrated cuts of meat. It is exceptionally delicious and when cooked is deliciously soft and moist. The meat literally falls off the bone when it’s cooked and it takes on the flavour of the sauce beautifully.

In addition to shin being decently priced, it is a great meat to roast and it is so easy to cook. Don’t shy away from trying new things, you won’t be disappointed by this one. you can cook this Oriental beef shin recipe confidently because it will be a hit.

If you aren’t a fan of oriental style cooking you could use a BBQ style sauce or wine based sauce for this as well. There is a great Jamie Oliver recipe using shin that uses a wine based sauce.  This cut of meat is very versatile and it lends itself to a wide variety of flavours.

This ginger and orange shin recipe uses the gorgeous flavours of the Orient. There is soy sauce, ginger, orange zest and sesame oil which together create an incredibly yummy mouthful of food but above all it is so quick and easy to prepare. I hope that you enjoy this recipe as much as we did, Leanne x

I hope that you enjoy this recipe as much as we did, Leanne x

Orange and ginger shin


¼ c up low sodium soy sauce

Zest and juice of one orange

1 Tbps rice wine vinegar

¾ cup fruit chutney

2 tsp sesame oil

½ cup water

1 onion, roughly chopped

3 medium carrots, sliced

1 Tbsp canola oil

1 tsp freshly chopped garlic

1 Tbsp freshly chopped/ crushed ginger

1.9kg shin

250g button mushrooms

Combine all the sauce ingredients and set aside
In an oven proven dish, sauté the onions and carrots in the canola oil until soft and transparent
Add the garlic and ginger and continue to sauté for another minute or two until you can smell the flavors beginning to be released
Add the shin to the dish together with the onions and pour the sauce that you set aside earlier over the meat
Cover the dish with a lid and cook at 180C for 1 ½ hours (you may need to turn the meat once during this cooking time)
Remove the lid from the dish, add the mushrooms and cook for another half an hour. If the meat is getting too dark then turn it over
Once the meat is finished cooking remove it from the oven and serve
You can serve this dish with Jasmine rice (this is what we had), stir fry or roast vegetables as a side dish

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