- 1kg shin of beef
- 2 tbsp flour
- a good sprinkling of salt and pepper
- 2 tbsp sunflower oil
- 1 large onion, peeled and diced
- 150g bacon, chopped or lardons
- 4 large carrot, thickly sliced
- 2 cloves garlic, crushed
- 1tsp dried mixed herbs
- 150ml red wine (or beef stock)
- 450ml beef stock
- Begin by allowing the meat to come to room temperature and cut into even-sized chunks. Place the flour on a plate and stir in the salt and pepper, roll the meat in the flour.
- Heat the oil in a large, flameproof casserole. Add the meat and fry until browned and caramelized on all sides.
- Remove the meat from the pan and set aside.
- Add the onions, bacon and carrots to the pan. Fry all of this over low heat for 5 minutes until the onions are tender and golden.
- Next, add the garlic and herbs and cook for 1 minute.
- Gradually pour over the red wine and the stock. Stir this until it starts to thicken. Return the meat to the pan and bring to boil, cover with a tight-fitting lid and simmer on a low heat for around 1-2 hours. Or you could place in a low oven 140°C/275°F/Gas Mark 2 for 2-3 hours until tender.