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Turkish braised shin of beef


  • Heat a thin layer of oil in a heavy-bottomed pot and seal the beef all over. Remove.
  • Add a little fresh oil to the pot, if needed, and briefly sauté the garlic, carrot and potatoes, stirring now and again.
  • Then add the ground spices and chilli paste. Toss well to coat the vegies and toast the spices.
  • Stir in the red wine vinegar and cook for a few minutes until almost all liquid has evaporated. Then add the flour, mix well and briefly cook.
  • Add the tomatoes, dried apricots, chickpeas, about 3 cups stock and seasonings. Return the beef, toss well and bring to the boil. Then turn the heat right down and simmer for about 1¼ hours until the beef is very tender, adding more stock if needed.
  • Then stir through the currants, oregano and lemon juice. Briefly cook to heat through.


  • olive oil
  • 1 kg shin of beef, cubed
  • 6 garlic cloves, crushed
  • 1 medium carrot, cut into chunks
  • 2 medium potatoes, cut into chunks
  • 2 tspn ground coriander
  • 2 tspn ground cumin
  • 1 tspn ground cinnamon
  • 1 tbsp chilli paste
  • ¼ cup red wine vinegar
  • 2 heaped tbsp plain flour
  • 1 can diced tomatoes
  • ¼ cup finely diced dried apricots
  • 1 can chickpeas, rinsed & drained
  • 1+ litre chicken stock
  • sea salt & freshly ground pepper
  • ¼ cup currants
  • 2 heaped tspn chopped oregano
  • 1 heaped tbsp fresh lemon juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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