Ingredients
- 1kg beef shin bone removed, trimmed and cut into 5cm pieces
- olive oil
- 2 red onions, peeled and roughly chopped
- 3 carrots, peeled and roughly chopped
- 3 sticks of celery, trimmed and roughly chopped
- 4 cloves of garlic, unpeeled
- a few sprigs of fresh rosemary
- 2 bay leaves
- a small handful of dried porcini
- 1 cinnamon stick
- sea salt and freshly ground black pepper
- 1 tablespoon flour
- 2 x 400g tins good-quality plum tomatoes
- ⅔ of a bottle of Chianti
Method
- Preheat your oven to 180ºC/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly.
- Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess.
- Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.
- Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon.
- Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
Source: https://www.jamieoliver.com/recipes/beef/melt-in-your-mouth-shin-stew/
