Ingredients

• 6 tbsp rapeseed oil
• 2 large onions
• thinly sliced
• 4 carrots
• sliced
• 3 celery sticks
• sliced
• ½ garlic bulb
• bashed
• 3 tbsp plain flour
• for dusting
• 2kg/4lb 8oz shin of beef
• bone in (ask your butcher to cut it into 3cm/1¼in slices)
• 568ml/1 pint ale
• 300ml/½ pint beef stock
• 3-4 sprigs rosemary
• salt and freshly ground black pepper
• 1kg/2lb 4oz floury potatoes
• such as King Edward or Maris Piper
• cut into 4cm/1½in cubes
• 150g/5½oz salted butter
• splash milk or cream
• to taste

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions
• carrots
• celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish.
• Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high
• then add the remaining oil to the frying pan. Fry the beef
• in batches
• for 1 minute on each side until browned all over. Add the beef to the casserole dish.
• Add a splash of ale to the frying pan and scrape off any cooked on pieces of food
• then pour it all into the casserole dish. Pour in the remaining ale
• the beef stock and rosemary. Put in the oven and cook for 3-4 hours
• or until the meat falls easily from the bone.
• Meanwhile
• bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper.
• Serve the braised shin with the mash.