Shin of beef is quite a tough cut that needs long time to cook. Slow cooking, and marinating the beef in red wine gives a tender result. Sprinkle the stew with rosemary and serve with mashed potatoes
675g boned and cubed shin of beef
3 large garlic cloves, finely chopped
1 bottle red wine
Salt and pepper
1. Put the beef in a casserole dish with the garlic and some black pepper, and pour over the red wine. Stir to combine, then cover and chill for at least 12 hours
2.Preheat the oven to 160 degrees centigrade. Cover the casserole with a tight-fitting lid and transfer to the oven. Cook for 2 hours, or until the beef is very tender. Season with salt and pepper to taste, and serve piping hot.