Note: This recipe will make enough terrine for 12 serves of toast. For the best results, ask your butcher for the very lowest part of the beef shank – up to and including the ankle joint is best. You want large cuts with lots of bone and connective tissue, which will give the natural gelatin needed to set the terrine. Typical osso bucco is fine but is more expensive and lacks the flavour and gelatin of the lower cuts. Also – the terrine takes 24 hours to set properly, so prepare this recipe well in advance.
To prepare the terrine – preheat an oven to 150°C. Place the meat into the centre of a large roasting tray and arrange around the chopped carrots, onions and parsley stalks (keeping the leaves for later). Add the lemon juice and cold water to the tray until the meat is halfway submerged. Cover fully with baking paper, then wrap the tray tightly with 3 layers of foil. Place into the oven to cook for 7 hours or until the meat is falling off the bone.
Carefully move the meat onto a large platter, cover loosely with the baking paper and foil, and leave to cool down. Pour the remaining liquid from the tray through a fine mesh strainer and into a large pot, squeezing out as much liquid from the vegetables as possible. Place over a medium-high heat and reduce the liquid by half. Meanwhile, make some gremolata by finely chopping the parsley leaves and mixing with the lemon zest and garlic.
Wearing clean latex gloves, remove the meat from the bones and shred into a large bowl, working your way around the knuckles to get as much meat as possible. The connective tissue and fat should melt in your hands. This all needs to go into the terrine, (discard any very hard skin or rubbery tendons). Squash, shred and pull the meat until it is well mixed and finely grained.
When the broth is reduced – remove from the heat and rapidly mix through the gremolata and cold butter until incorporated and glossy. Pour over the beef and combine well. You can serve the terrine while still warm, or set it in the fridge. To set the terrine, line the bases and sides of two medium-sized baking trays with baking paper. Pour in the terrine mix and spread evenly. Top with another piece of baking paper and press down lightly (it should stick easily). Set in the fridge for at least 24 hours.
For the tomatoes – preheat an oven to 150°C. Mix the tomatoes with the olive oil, onion and a pinch of salt and pepper, and place on a lined baking tray. Roast in the oven for 40 minutes, or until the onion is soft and caramelised.
To serve – toast the bread and top with a slice of terrine. Fry the eggs and place one on top of each piece of toast. Finish with the warm roasted tomatoes and a sprinkle of sea salt.
1 punnet cherry tomatoes
1 punnet grape tomatoes
1 red onion, sliced
30ml extra virgin olive oil
salt & pepper
4kg whole pieces beef shin
4 carrots, roughly chopped
4 brown onions, roughly chopped
1 large bunch mint
zest and juice of 1 large lemon
1 garlic clove, finely grated
50g unsalted butter
salt & pepper