A great family dish.


  • main dish:
  • 3-4 steak-like pieces of shin of beef (bone left in, approximately 2cm thick)
  • 3 onions (roughly chopped)
  • 1 stick of celery (whole)
  • 2 carrots (halved)
  • 300 ml white wine
  • 175 ml beef stock
  • 1 bouquet garni
  • 1 tin of tomatoes (crushed)
  • some flour for dusting
  • oil
  • butter
  • 1 tsp sugar
  • salt and pepper
  • gramalata garnish:
  • 1 tblsp capers (chopped)
  • bunch of finely chopped parsley
  • 1 lemon zest
  • 1 clove of garlic (finely chopped)


  • Beef:
  • Prepare the beef, snip into the fat in a few different places. This will help the beef hold shape when cooked.
  • Dust the beef pieces in some seasoned flour and shake off the excess flour.
  • Heat some oil and butter in large heavy bottomed saucepan, once hot add the beef and cook it until a nut brown colour.
  • Remove the beef from the pan and place to one side.
  • Pour the wine into the same pan and allow it to cook for a couple of minutes to burn off the alcohol.
  • Add the vegetables, stock, tomatoes and sugar, return the meet to the pan and cover.
  • Allow the meat to cook very gently for about 150 minutes.
  • When cooking is complete, (the meat should be really tender and nearly falling away from the bone), gently lift the meat out of the pan and place to one side.
  • Pass the sauce or meat juice through a sieve.
  • Pour the sauce back into the pan and reduce the heat slightly.
  • Check seasoning and season if necessary.
  • Gramalata Garnish:
  • Mix the capers, parsley, lemon zest and garlic together and serve on the side of the dish.
  • To Serve:
  • This is really tasty served with the Gramalata garnish, mash potatoes or freshly dug new potatoes.

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