Ingredients (4 persons)

4-6 pieces beef shin (depending on weight)

Plain flour
Salt and cracked black pepper
2 tbsp olive oil
1 onion, chopped roughly
1 carrot, chopped roughly
1 stick celery, chopped roughly
2 cloves garlic, finely chopped
4 cups (1L) Massel beef stock
1/3 cup (80ml) red wine
400 gr can chopped tomatoes
1/3 cup chopped flat-leaf parsley
Pasta to serve (penne, fusilli)

Instructions

Toss meat in a large bowl containing flour, salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside. Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine and tomatoes. Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve over pasta.