Beef shin and ale ragù

Step 1

Heat the oven to 180°C/160°C fan/gas Heat a splash of oil in the casserole over a medium-high heat. Season the beef, then add to the casserole in batches. Fry for 6-8 minutes, turning halfway through, until golden. Put on a plate.

Step 2

Deglaze the pan by adding a good splash of water and scraping the bottom with a wooden spoon to release any stuck-on crispy bits, then pour into a jug and set aside.

Step 3

Heat the remaining oil and butter in the pan, then add the soffritto mix and the garlic with a pinch of salt. Cook over a medium heat for 10-15 minutes until softened and starting to colour. Add the tomato paste, anchovies (see tips) and mustard, then stir. Pour in the ale and bubble for 4-5 minutes, then add the chopped tomatoes, beef stock and reserved deglazing mixture.

Step 4

Return the meat to the pan, stir, then bring to a simmer. Cover and put in the oven to cook for 3 hours.

Step 5

Remove the lid, stir, then cook uncovered for 1-1½ hours more until the meat is fall-apart tender.

Step 6

Remove the meat from the sauce, then shred using 2 forks, discarding any cartilage that hasn’t melted. Put the pan over a medium heat and bubble gently for 15 minutes to reduce. Return the meat to the pan, stir in the Worcestershire sauce, then taste and season.

Step 7

Serve half with mash or stirred into pasta, topped with parsley. Store the rest.