4 Beef Shin with marrow bone *
2 medium onions
4 medium carrots
6 sticks of celery
1 tin chopped tomatoes
4 tsp tomato puree
284 ml (½ pt) beef stock
1 glass white wine(optional)
Herbs, salt and freshly ground pepper

Method

1. Cut onions, carrots and celery into strips, soften in oil.
2. Remove skin around shin, dip into flour and brown in oil.
3. Add to vegetables with tinned tomatoes, puree, stock,wine, herbs. Season to taste.
4. Cover and cook in bottom Aga (or equivalent slow oven), simmering for 3-4 hours. The longer and slower you cook it the better it is.
5. It is ready when the meat is falling off the bone. Just stir in the marrow and serve with rice and potatoes.
   
   *NOTE - Many of us supply shin off the bone (it is a wonderful casserole meat) but if you would like to try this recipe then simply ask for shin on the bone when discussing your order with your supplier.

For more recipes and a list of suppliers of quality Dartmoor meat

www.meatdartmoor.co.uk