Beef short rib bourguignon

Method

1. Heat the oven to 160°C fan/gas 4. Set a large casserole (one with a lid) over a medium heat and add the lardons. Cook slowly until the fat renders out and the lardons start to crisp up. Remove with a slotted spoon, leaving the fat in the pan.
2. Turn the heat up to high, season the short ribs with plenty  of salt and pepper, then add to the pan and sear on all sides until deeply browned all over. Return the lardons to the pan, then stir in the tomato purée. Cook for a minute, then add the wine and stock. Cover with a lid, then cook in the oven for 1½ hours.
3. Meanwhile, melt the butter in a frying pan over a medium heat, then add the shallots and carrots. Cook until golden all over, then add the garlic and fry for another minute or two. Set aside.
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4. After 1½ hours, take the casserole out of the oven and carefully lift out the short ribs. Slide out the bones, cut off and discard any tough connective tissue, then very roughly chop the meat. Use a large spoon or ladle to skim off as much fat as possible from the liquid, then return the beef to the sauce, along with the seared vegetables, mushrooms, bay leaves and bouquet garni. Cover and return to the oven for 1½-2 hours until the meat is falling apart completely and the vegetables are cooked through. Season to taste, then serve sprinkled with parsley and your side of choice.