The recipe below is a simple, scrumptious, melt in the mouth dish and teamed with our Sheffield Farms shin of Beef cut, it is guaranteed to be extra succulent! 

  • 2 red onions , peeled and roughly chopped
  • 3 carrots , peeled and roughly chopped
  • 3 sticks celery , trimmed and roughly chopped
  • 4 cloves garlic , unpeeled
  • a few sprigs fresh rosemary
  • 2 bay leaves
  • 1 small handful dried porcini
  • 1 stick cinnamon
  • 1 kg Sheffield Farms shin of beef, cut into 5cm pieces
  • sea salt
  • freshly ground black pepper
  • 1 tablespoon flour
  • 2 x 400 g good-quality tinned plum tomatoes
  • ⅔ bottle Chianti

Preheat your oven to 180ºC/350ºF/gas 4. In an ovenproof saucepan, heat olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.


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