Tender Braised Shin of Beef in An Aromatic Lemon Grass and Coconut Curry

Beef shin is a cut that often gets overlooked, yet it holds incredible potential for rich, comforting dishes. When slow-cooked in a fragrant coconut curry infused with lemongrass, lime leaves, and fresh ginger, this humble cut transforms into tender, flavourful meat that melts in your mouth. This Tender Braised Shin of Beef in An Aromatic Lemon Grass and Coconut Curry recipe combines bold spices of a red Thai curry paste and creamy coconut milk to create a dish that is both hearty and exotic, perfect for a satisfying meal any day of the week.

Why This Dish Works

This recipe highlights the strengths of beef shin by slow braising it in a complex, flavourful curry. The combination of lemongrass, lime leaves, and fresh ginger creates a vibrant aroma that cuts through the richness of the coconut milk. The balance of sweet, salty, and spicy elements ensures every bite is satisfying.

Cooking the beef in the oven rather than on the stovetop allows for even heat distribution and gentle cooking, which is key to achieving tender meat without drying it out.

Braised Shin of Beef in An Aromatic Lemon Grass and Coconut Curry - The Recipe

Ingredients

• 500g beef shin, cut into 2-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon flaky sea salt

• ½ teaspoon freshly ground black pepper

• 1 lemongrass stalk, trimmed, cut into 3–4 pieces, and lightly smashed

• 2 tablespoons minced fresh ginger

• 4 spring onions, sliced into long chunks

• 4 large garlic cloves, thinly sliced

• 6 lime leaves

• ¼ cup red curry paste

• ½ tsp ground turmeric

• 2 cans full-fat coconut milk

• 1 cup water

• ¼ cup palm sugar or light brown sugar

• 3 tbsp fish sauce

  
  

To serve

• Steamed jasmine or basmati rice

• Fresh cilantro leaves

• Lime wedges

• Fresh red chilli slices

Instructions:

Preheat the 350°F (175°C).

Preparing the Beef Shin for Braising

Start by cutting 500g of beef shin into 2-inch cubes. This size allows the meat to cook evenly and absorb the flavours of the curry sauce. Season the beef generously with flaky sea salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches, avoiding overcrowding the pan. Browning the meat for 2 to 3 minutes per side creates a caramelized crust that adds depth to the final dish. Once browned, transfer the beef to a plate and set aside.

Building the Flavour Base for the Braised Shin of Beef in An Aromatic Lemon Grass and Coconut Curry

Lower the heat to medium and use the same pot to build the curry’s flavour foundation. Add the spring onions, 2 tablespoons of minced fresh ginger, and 4 thinly sliced garlic cloves. Toss in 1 lemongrass stalk trimmed and lightly smashed into pieces, along with 6 lime leaves. These aromatic herbs release essential oils that infuse the curry with a fresh, citrusy note.

Next, stir in ¼ cup of red curry paste and ½ teaspoon of ground turmeric. Cook this mixture for 2 to 3 minutes until fragrant and the curry paste darkens slightly. This step intensifies the spices and prepares the sauce for the coconut milk.

Creating the Coconut Curry Sauce

Pour in 2 cans of coconut milk and 1 cup of water, stirring well to dissolve the curry paste and scrape up any browned bits from the bottom of the pot. These bits carry concentrated flavour that enhances the sauce.

Add ¼ cup of light brown sugar and 3 tablespoons of fish sauce. The sugar balances the heat and acidity, while the fish sauce adds umami depth. Stir until the sugar dissolves, then taste and adjust seasoning with salt or pepper as needed.

Braising the Beef to Tender Perfection

Return the seared beef along with any juices to the pot. Cover the pot with a lid and transfer it to a preheated oven at 350°F (175°C).

Braise the beef for 2½ to 3 hours. This slow cooking breaks down the tough connective tissue in the shin, resulting in tender meat and a rich, aromatic sauce. The long cooking time allows the flavours to meld beautifully.

Serving Suggestions

Once the beef is tender, remove the pot from the oven. Discard the lemongrass pieces and lime leaves. Serve the curry hot over steamed jasmine or basmati rice to soak up the luscious sauce.

Garnish with fresh cilantro leaves and lime wedges for a bright, fresh contrast.

Tips for Success

• Sear the beef in batches to avoid steaming and ensure a good crust.

• Use fresh herbs like lemongrass and lime leaves for authentic flavour.

• Adjust seasoning gradually after adding fish sauce and sugar to suit your taste.

• Don’t rush the braise; the long cooking time is essential for tender beef shin.

• Serve with fragrant rice to complement the curry’s richness.