• 1.5 kg beef shin, bone-in
• 125 ml (½ cup) cake flour
• 125 ml (½ cup) olive oil
• 1 large onion, peeled and chopped
• 4 celery stalks, chopped
• 8 carrots, peeled and chopped
• 400 g canned whole Italian tomatoes
• 500 ml (2 cups) beef stock
• 250 ml (1 cup) white wine
• 5 ml (1 teaspoon) thyme
• 5 ml (1 teaspoon) oregano
• 2 bay leaves
• 20 ml (1 tablespoon, plus 1 teaspoon) sugar
• 2 x 250 g white mushroom punnets, halved
• 500 ml (2 cups) spinach, finely sliced
• 1 handful of parsley, finely chopped
• salt and pepper

Season the meat with the salt and pepper, before coating it with the flour. Heat the olive oil in a large non-stick pot on medium to high. Add the meat and cook until browned on both sides, about 10 minutes per side. Remove the meat from the pot and set aside. Add the onion and sauté until lightly browned, about 5 minutes. Now add the celery and carrots, and cook for 10 minutes. Add the rest of the ingredients, except the mushrooms, spinach and parsley. Season with the salt and pepper. Reduce the heat and cook on a simmer for about 60 minutes, or until the meat is tender and cooked. Then add the mushrooms and cook for 10 minutes. Add the spinach and parsley during the last 5 minutes of cooking. Serve warm.

Garnish:
* with gremolata… lemon juice, lemon zest, garlic and parsley; or a handful of microgreens.

Serve:
* on a bed of fluffy mashed potatoes or creamy polenta.

Bon appétit!

Recipe and photo:  Mauricia Jordaan