Braised Beef Shin Recipe with Asparagus, Peas and Bacon

Instructions

1. Bash the garlic cloves with the side of a knife.

2. Peel the onion, cut it in half and cut it into a 1cm dice.

3. Cut the celery into 1 cm dice.

4. Heat a heavy-based pan that can be placed in the oven over a medium-high heat when it is hot add the oil.

5. Season the beef with the salt and pepper and then sear the beef shin steaks on both sides until you get a nice deep brown colour, then remove the beef and place it on a plate.

6. Add the anchovies to the pan along with the celery, onions and garlic and cook for 10 minutes stirring regularly.

7. Pour in the Worcestershire sauce and reduce it by half.

8. Transfer the vegetables to a slow cooker, then place the beef on top along with any resting juices.

9. Add the thyme and pour over the beef stock, add the lid and cook for 6-7 hours on low.

10. Add the beef to the pan with the vegetables along with any resting juices.

11. Pour over the beef stock, add the thyme and then taste adding salt and pepper as required.

12. Add a lid and then place in the oven and roast at 150°C or 300°F for 3 hours.

13. Roughly 15 minutes before the beef is ready to be served slice the bacon into batons.

14. Snap the asparagus to remove the woody ends and then cut off the spears, then chop the remaining stalks into 1cm long pieces.

15. Run the peas under cold water for a few minutes if you are using frozen to defrost them.

16. Heat a medium (24cm or 10") frying pan over a medium heat and cook the bacon for 5-7 minutes until crispy.