Jamie Oliver's Melt in the Mouth Shin of Beef


  • olive oil 
  • 2 red onions , peeled and roughly chopped 
  • 3 carrots , peeled and roughly chopped 
  • 3 sticks celery , trimmed and roughly chopped 
  • 4 cloves garlic , unpeeled 
  • a few sprigs fresh rosemary 
  • 2 bay leaves 
  • 1 small handful dried porcini 
  • 1 stick cinnamon 
  • 1 kg quality shin of beef , bone removed, trimmed and cut into 5cm pieces 
  • sea salt 
  • freshly ground black pepper 
  • 1 tablespoon flour 
  • 2 x 400 g good-quality tinned plum tomatoes 
  • â…” bottle Chianti


  1. Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.