Sticky Shin Rounds with Cipollini Onions & Balsamic Vinegar

SERVES: 6-8
TAKES: 3 1/2 HOURS

This is a great-value cut that needs long, gentle cooking. It makes a really tasty sauce, because all the connective tissue in the shin breaks down to become a really good, sticky casserole.

From the Ginger Pig Meat Book pg 204

1. Preheat the oven to 150°C. Heat the oil in a large ovenproof pan over a high heat, then add the meat and cook until browned. Remove the meat, add the onions and cook until just brown, then return the meat, add the vinegar, seasoning and stock, and bring to a boil. Cover and cook in the oven for 3 hours.

2. Meanwhile, if you are treating yourself by using porcini mushrooms, soak them in hot water for 30 minutes, then strain their soaking water into the beef. If you are using button mushrooms, gently melt the butter and sauté them for 8 minutes. Add whatever type of mushroom you’re using to the casserole along with the herbs, stir well and serve.

• 2 tbsp olive oil
• 1.5kg (3lb 5oz) beef shin, cut into rounds
• 12 cipollini onions, peeled
• 3 tbsp balsamic vinegar
• sea salt
• freshly ground black pepper
• 1 litre (1¾ pints) beef stock
• 115g (40z) button mushrooms or 25g (10z) dried porcini mushrooms
• 25g (10z) butter
• leaves from 1 large bunch of parsley, chopped
• 1 large bunch of chives, snipped