•  frying spray
  •  1.5 kg Beef shin pieces
  •  2 Onions peeled and sliced
  •  500 g Shallots peeled
  •  4 Cloves of garlic peeled and sliced
  •  1 Tbsp Mixed Spice
  •  1 Tbsp Dried Oregano
  •  2 Bay leaves
  •  4 Tbsp Red Wine Vinegar
  •  2 x 400g Tins of chopped tomatoes
  •  Plenty of salt and pepper


  1. Preheat the oven to 160C.
  2. Pat the beef dry with kitchen roll and then fry in a hot pan, in batches in a little of spray, until very deep brown. Don’t overcrowd the pan or move the beef around too much.
  3. As the beef is browned, scoop it out into a bowl. If the pan is getting a bit sticky, deglaze with a little water in between batches of meat and pour those precious tasty bits of liquid in with the meat.
  4. When the meat is all browned, fry the sliced onions, shallots, garlic, mixed spice, oregano and bay leaves until the onions are soft.
  5. Add the meat back into the pan, along with the red wine vinegar, tomatoes and plenty of salt and pepper.
  6. Put in the oven for 2 hours (or 3 will be even better) until the meat is tender and soft. Check it half way and add a little water if the sauce is drying out..