Ingredients
- 4 pieces of beef shin 3cm thick cut across the bone (1.5kg total)
- 3tbsp flour
- Salt and black pepper
- 4tbsp sunflower oil
- 2 red onions, peeled and quartered
- 1 packet smoked bacon lardons (125g)
- 2 cloves of garlic, peeled and halved
- 3 whole star anise
- 120g dried figs, halved
- 200mls red wine
- 300mls beef stock
- 1tbsp redcurrant jelly
- 3 bay leaves
1 Set the oven to 165 degrees.
2 Cut the outside sinew of each piece of beef two or three times so it doesn't curl up while cooking.
3 Turn the beef in the flour and the seasoning, then pat off any excess flour.
4 Heat the oil in a wide ovenproof pan until gently smoking, then brown the beef on both sides over a medium high heat.
5 Add the red onions into the gaps, then scatter over the bacon, garlic, star anise and figs.
6 Add the red wine, beef stock and redcurrant jelly and finally the bay leaves.
7 Cover and put in the oven for 2½ hours, or until the beef is completely tender.
