Italian Beef Shin Braise
ready in 2 h. 15 min.
Season the meat with salt and ground black pepper, dust in flour and fry in a roasting tin in 2 tbsp hot oil on both sides on a high heat. Remove from the tin and set aside.
Fry the vegetables in the remaining oil, stir in the tomato puree, fry for a few minutes then deglaze with the wine. Add the stock, thyme, rosemary and the bay leaves and season with salt and ground black pepper. Add the meat, cover with the vegetables and braise with a lid on for around 1.5 hours on a low heat.
Just before serving, season with salt and ground black pepper and arrange on plates with the vegetable sauce. Goes well with fresh, crispy white bread.