Ingredients

Steps

• Heat oil in a frying pan and fry the pancetta until brown and crisp.
• Transfer pancetta to a large stock pot or casserole dish.
• Fry beef shin in the same pan until well browned on both sides.
• Transfer the beef to the stock pot.
• Deglaze the frying pan with red wine for three minutes and pour into the pot.
• Add carrots, celery, onions, tomato purée, stock, and bouquet garni to the pot.
• Simmer covered for four hours, stirring occasionally.
• Serve the braised beef with mashed potatoes.