olive oil, for cooking
45g (3 tablespoons) butter
1kg beef shin, trimmed
1 large brown onion, finely diced
2 garlic cloves, minced
3 sprigs thyme, leaves picked
zest of half a lemon
10ml (2 teaspoons) smoked paprika
15ml (1 tablespoon) Stonebarn Truffle Mustard (Imported by The Truffle Lady SA) (Imported by The Truffle Lady SA)
60ml (1/4 cup) whisky
30ml (2 tablespoons) tomato paste
30ml (2 tablespoons) Worcestershire sauce
400g tin chopped tomatoes
275ml (1 ¼ cup) water
250ml (1 cup) weak beef stock
250g button mushrooms, sliced
150g exotic mushrooms, sliced
15ml (1 tablespoon) lemon juice
250g (1 cup) sour cream or crème fraîche
salt and plenty freshly cracked black pepper
Heat 1 tablespoon oil in a deep saucepan. Season the meat on both sides with salt and black pepper. Brown in batches then remove to a plate and set aside.
Add another tablespoon of oil to the pan and sauté the onions until softened, about 6 minutes. Stir in the garlic and cook for another minute.
Add the thyme, lemon zest, paprika and Truffle Mustard. Stir through to coat the onions and deglaze with the whisky. Add the tomato paste, Worcestershire sauce, chopped tomatoes, water and stock. Bring up to a simmer, then add the meat to the sauce. Cover with a lid and cook in a 180 C oven for 2 ½ hours.
Heat the butter in a wide based pan. Add the mushrooms and cook over a high heat until golden around the edges. Season with salt and black pepper. Add the lemon juice and stir through. Add the mushrooms and sour cream to the beef and heat through.