Preheat oven to 160ºC/300ºF/Gas 2, rinse the meat with cold water and dry with kitchen paper. Score the outside edges of the shins or secure with string to keep their shape whilst cooking; season with salt and pepper.
Heat 2 tbsp oil in a large hot casserole pan and sear the beef on all sides. Remove from the pan and reserve. Add the remaining oil and braise the celery, carrots, onions and garlic for 4-5 minutes over a medium heat. Add tomato puree and braise for a further 3-4 minutes.
Return the seared meat to the pan and add the wine and rosemary. Bring to the boil, cover and cook in the oven for 1½-1¾ hours.
Take the casserole out of the oven, remove the lid and reduce sauce to a smooth consistency, dot with butter and sprinkle with parsley.
Serve with polenta or creamy mashed potatoes.
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