Ingredients
- 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
Method
- Trim the meat of excess fat and cut the meat 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 until really hot. Add the meat and fry until browned and caramelized on all sides (You may need to do this in 2 batches, don’t add too much meat at once or you will lower the heat and the meat will stew rather than brown.)
- Remove the meat from the pan and set aside. Add the onions, bacon lardoons and carrots to the pan. Fry over a low heat for 5 minutes until the onions are tender and golden. Add the garlic and herbs and cook for 1 minute
- Gradually pour on the red wine and stock, stirring until thickened. Return the meat to the pan and bring to the boil. Cover with a tight fitting lid and simmer on a low heat for 1 2 hours or place in a low oven 140°C/275°F/Gas Mark 2 for 2-3 hours until meltingly tender
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