Beef Shin Chilli

Heat your oven to 150°C/300°F.

Chop your beef shin into large pieces about 3 inches big.

Finely slice your onions, dice your red pepper and grate your garlic.

Heat a small glug of oil in a large frying pan over a medium-high heat. Add half of your beef shin and season generously with salt and pepper. Fry until browned on all sides, which should take a few mins. Remove from the pan and repeat with your remaining meat. Set aside.

In a large casserole dish, heat a good glug of olive oil over a medium heat. Add your onion and cook out for 10 mins until soft. Tip in your red pepper and fry for another 5 mins until it is all soft and just starting to caramelise.

Pop your garlic in the pan and cook out for a minute. Add your cumin, coriander, paprika, cayenne pepper, chipotle flakes and tomato purée to the pan and cook out for 2 mins until your spices are fragrant and your tomato purée has darkened in colour.

Add your beef back into the pan and pour your wine over the top. Allow it to bubble and reduce away, then tip in your plum tomatoes and beef stock.

Once simmering, pop a lid on the casserole and pop it in the oven. Cook for 3 and a half hours.

Remove your casserole from the oven and take off the lid. Pour in your drained tin of black beans and give it a good stir. Pop the lid back on and cook for another 30 mins.

Shred up your meat a little with two forks, then give the dish a final seasoning check.

Serve up over fluffy rice or a baked potato. Top with a dollop of sour cream and a sprinkle of coriander, then tuck in.