RECIPE: Serves 4
700g Beef shin
1 onion diced
2 carrots diced
4 rashers of bacon thinly sliced
2 celery stalks diced
3 garlic cloves bruised
3 bay leaves
250 ml dry red wine like a shiraz
1 litre of beef stock
1 litre of water
1 tablespoon of balsamic vinegar
3 or 4 handful of thinly sliced spinach or cavelo nero
salt and pepper to taste
1. Preheat oven to 200C. In a large heavy base pot, put on stove top at medium to high heat.
2. Add a little olive oil and salt then brown, to seal, meat for 1-2 minutes on each side. Set aside. Turn heat down to medium and add onion, carrots, bacon, celery, garlic and bay leaves. Cook for 8 - 10 minutes stirring well in between. 3. Pour in the red wine to deglaze to pot and use wooden spoon to pick up all the brown bits on base of pan. That's all the flavour you want mixed in.
3. Bring to a light simmer add the tomato paste, stir in and add the beef stock. stir to combine and bring to simmer then add 1 litre of water and put meat back into mixture.
4. Put lid onto pot and put into the oven. Put timer on for 2 hours and forget about it.
5. The meat will be falling apart. If you cant squash it easily with the back of a spoon put in for another 20 minutes.
6. When ready add the balsamic vinegar and add spinach. (Spinach will cook through with the steam.)
Serve with polenta, pappadelle pasta or potato mash.