¼ cup (60ml) flour
Salt and milled pepper
Glug olive oil, for frying
6-8 thick-cut beef or veal shin, on bone with marrow
2 onions, chopped
3 celery stalks, sliced
3 large carrots, chopped
4 garlic cloves, sliced
1 cup (250ml) dry white wine or replace with extra stock
1 can (400g) chopped tomatoes
½ packet (25g) tomato paste
2 cups (500ml) beef stock
2 sprigs thyme
1 sprig rosemary
2 bay leaves
3 cloves garlic, chopped
1 cup (250ml) flat-leaf parsley, finely chopped
Grated peel of 2 lemons
Season flour with plenty of salt and pepper and dust meat.
Heat a glug of oil in a heavy-based saucepan and brown meat on all sides. Remove and set aside.
Add a splash more oil and fry onion, celery and carrot until soft. Add garlic and fry for another minute.
Return meat to saucepan, add remaining ingredients and season.
Cover and simmer for about 1.5 hours, adding more stock from time to time if necessary, until meat is tender and sauce has reduced and thickened.
Mix gremolata ingredients together and place in a bowl.
Serve stew with a side dish of gremolata for sprinkling.
*Cook’s note: Serve over a creamy polenta, pasta or risotto