Keep it classic and serve with gremolata to cut the fat.
¼ cup (60ml) flour
Salt and milled pepper
8 (about 1.2kg) thick slices beef shin
Olive oil, for frying
1 onion, sliced
6 cloves garlic, sliced
½ cup (125ml) white wine (or replace with extra stock)
1 can (400g) whole peeled
tomatoes, roughly chopped
2 cups (500ml) beef stock
2 cloves garlic, chopped
½ cup (125ml) flat-leaf parsley, chopped
Grated peel of 2 lemons Season flour with plenty of salt and pepper and use to dust meat.
Heat a glug of oil in a heavy-based saucepan and brown meat on all sides. Remove and set aside.
Add onion to saucepan and fry until soft. Add garlic and fry for another minute.
Return meat to saucepan, marrow bone side up, add remaining ingredients and season.
Cover and simmer for 1½ hours, adding more stock from time to time if necessary, until meat is tender and sauce has reduced and thickened.
Mix gremolata ingredients together and place in a bowl.
Serve stew with rice, pasta or mashed potatoes and a side dish of gremolata for sprinkling.