A great family 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
- 1 tsp sugar
- salt and pepper
- 1 tblsp capers (chopped)
- bunch of finely chopped parsley
- 1 lemon zest
- 1 clove of garlic (finely chopped)
- 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.
- Mix the capers, parsley, lemon zest and garlic together.
- Serve on the side of the dish.
This is really tasty served with the Gramalata garnish, mash potatoes or freshly dug new potatoes.