Mediterranean Beef Stew

Ingredients:

For the stew:

2kg beef shin, cut into 5cm pieces
60ml olive oil
30ml cake flour
5ml salt
5ml freshly ground black pepper
40ml butter
1 large carrot, finely chopped
2 celery sticks, finely chopped
4 onions, finely chopped
2 cloves garlic cloves, crushed
125ml beef stock
125ml dry white wine
820g tinned chopped tomatoes
1 bunch fresh parsley, chopped
5 sprigs fresh thyme
2 bay leaves

For the citrus gremolata:

Grated zest of 1 lemon and 1 orange
125ml fresh parsley, finely chopped
2 garlic cloves, crushed.

Method:

1. Using a sharp knife, make cuts into the fatty edges of your shin pieces to stop them from curling up during the browning process.

2. Coat the meat with the flour and a pinch of salt. Then, shake off the excess.

3. Heat the oil in a heavy-based pot. Brown the meat in batches until they are golden brown. Season again with salt and black pepper.

4. Drain off the excess fat, and heat the butter in the same pot. Saute the chopped carrot, celery and onion over low heat until they are soft. Add in the garlic and stir-fry for another minute.

5. Add the stock and wine, then scrape the bottom of the pot to loosen the brown bits.

6. Add the meat to the pot. Stir until the meat and vegetables are evenly distributed.

7. Add in the tomatoes, parsley, thyme sprigs and bay leaves. Bring to the boil, reduce the heat and cover with the lid.

8. Allow the mixture to simmer for about one and a half hours over a low heat, or place in a preheated oven at 180 degrees Celsius for the same amount of time.

9. While your stew is simmering, prepare the citrus gremolata by mixing together the citrus zest, garlic and parsley together in a small bowl. When your stew is ready to serve, sprinkle the gremolata over it.