Fields of flavour

Hearty, seasonal dishes straight from the kitchen at Cannon Hall Farm in Yorkshire

- Farmer Richard’s shin of beef stew with red wine

Farmer Richard's shin of beef stew with red wine

Ingredients

Plain flour Salt and black pepper 4 generous slices of beef shin at least 1 in thick, on the bone Two or three good glugs of olive oil 1 large onion, diced 2 sticks of celery, diced 2 carrots, diced 2 bay leaves Small bunch of thyme Small bunch of rosemary 1 whole head of garlic, sliced through the middle, not peeled 3 beef stock cubes Half a bottle of red wine Water or beef stock 1 tsp Worcestershire sauce 12 shallots, peeled but left whole Cornflour (or beef gravy granules) optional

1. Preheat the oven to 150°C/ 130°C fan/gas mark 2.

2. Place the flour in a bowl and season with salt and black pepper, then dust the pieces of beef in the seasoned flour.

3. Heat the oil to a medium/ high temperature in the casserole and brown the meat on all sides. Set them aside on a plate.

4. Use a little more oil if needed and add the onion, celery, carrot, bay leaves, thyme, rosemary and garlic to the pan. Fry on a low/ medium heat for about 10 minutes, until the vegetables are softened and the onion is translucent.