Ingredients

• 2 tbsp olive oil
• 500g/1lb 2oz un-smoked pancetta
• chopped into large cubes
• 1.5kg/3lb 5oz shin of beef
• sliced into 2.5cm/1in wide rounds
• 85ml/3fl oz red wine
• 1kg/2¼lb large organic winter carrots
• peeled and roughly chopped
• 1 head of celery
• roughly chopped
• 1kg/2¼lb pickling onions or shallots
• 1kg/2¼lb tomatoes
• roasted and sieved to a purée
• 1 litre/1¾ pints good beef stock or water
• 1 bouquet garni
• mashed potatoes
• to serve

Directions

• Heat the oil in a large
• heavy-bottomed frying pan. Add the pancetta and fry until brown and crisp. Remove from the pan and add to a large stock pot or casserole dish.
• Fry the shin of beef in the frying pan
• on both sides
• until well browned. Transfer the shin to the stock pot.
• Pour the red wine into the frying pan and stir
• for 2-3 minutes to collect the cooking juices. Tip into the pot.
• Place the stock pot over a gentle heat. Add the carrots
• celery and onions. Pour in the tomato purée and enough stock or water to cover the meat and vegetables. Add the bouquet garni and cover with a lid.
• Simmer for 3-4 hours
• stirring occasionally. Serve with mashed potato.