Beef shin and ale ragù

Method

1. Heat the oven to 180°C/160°C fan/gas 4. 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.
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.
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.
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5. Return the meat to the pan, stir, then bring to a simmer. Cover and put in the oven to cook for 3 hours.
6. Remove the lid, stir, then cook uncovered for 1-1½ hours more until the meat is fall-apart tender.
7. 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.
8. Serve half with mash or stirred into pasta, topped with parsley. Store the rest.