Although this is a very easy dish to prepare and cook you need a whole day to do it as it's takes around 4/5 hours to cook but is very very worth it.
800g Beef Shin cut into chunks
2 Large Carrot
2 Large celery sticks or several smaller ones
3 cloves of garlic
A tin of good quality tomatoes
A handful of cherry tomatoes
A squidge of tomato puree
2 bay leaves
2/3 sage leaves
Freshly ground black pepper
1 bottle of half decent red
500ml of good beef/chicken stock
Parmesan/Pecerino to sprinkle on top
Fry the beef in batches so it brown's and does not steam and then remove the it to a plate, and set aside.
Add the diced vegetables and herbs to the casserole dish and sweat them gently for 10-15 minutes until soft but not coloured.
Return the meat to the pan, and add the wine, stock, and tomatoes. Bring to a simmer, then half cover it and simmer on the stove top for around 4/5 hours or you can put it in the oven if you prefer
When it's done serve with pasta, salad and a generous sprinkle of Parmesan