Add the pieces of beef shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (or longer if using regular stewing steak). Take the casserole ...

Preheat the oven to 180 degrees. Place the beef shin bone upright in the centre of an ovenproof baking dish. Spoon the beef casserole mix into the dish around the bone. Line the top of the mix ...

Save time by using a pressure cooker if you have one. Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat.

Transfer into a casserole. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole. Add the wine and a ¼ pint ...

Remove to a large bowl. Cover with a lid and put into the oven. Cook for 5 hours, checking the beef every hour or so. It needs to be covered by liquid. Carefully turn it over a few times.

The magic is in sourcing the diced beef shin, a robust, gelatinous cut that holds up beautifully when slow cooked. It’s fat content also enhances the beefiness of the sauce. Paying attention to ...