Préparation

In a large, heavy-based casserole dish, heat the olive oil over a medium high heat. Add the beef shins to brown off quickly all over, then remove and set aside.
Reduce the heat to low and then add the diced celery, carrot and onion and give a good stir around. Then add the diced garlic. Allow to cook for a few minutes, then add in the kohlrabi, celeriac, bay leaves and finally the spelt.
Return the beef shins and push down into the vegetables. Season with a liberal pinch of salt and pepper. Top up with water, until the vegetables and meat are covered. Put the lid on and bring up to a boil before reducing the heat to a gentle simmer for 2–3 hours, until the meat is falling from the bone and melt-apart tender.
Serve with crusty bread.

Ingrédients

  • 2 tbsp olive oil
  • 1 kg beef shin, cut into 1-inch thick pieces, ideally on the bone for more flavour
  • 3 celery stalks, diced
  • 3 carrots, peeled and diced
  • 4 onions, diced
  • 1 garlic bulb, peeled and diced
  • 1 medium kohlrabi head, peeled and diced
  • 1 small celeriac head, peeled and diced into cubes
  • 3 fresh bay leaves
  • 2 cups spelt
  • salt and pepper
  • crusty bread, to serve