Melt-in-your-mouth beef shin braised in chinotto, rosemary and orange, served with rustic pan-fried Scottish bannock — your ...

Save time by using a pressure cooker if you have one. Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat.

Slice the beef shin thinly and set aside ... Pour over the stock (made in part 1). Add fresh herbs and bean sprouts. Serve with fish sauce, lemon wedges and sliced chilli and coriander.

Remove to a large bowl. Cover with a lid and put into the oven. Cook for 5 hours, checking the beef every hour or so. It needs to be covered by liquid. Carefully turn it over a few times.

Think chuck steak, gravy beef (also known as beef shin, or Osso Bucco when sold with the bone in), and beef short ribs. These cuts are best saved for the slow cooker and not the pan or grill.

Preheat oven to 150ºC. Tightly pack beef, pork hock, celery, carrots and onions together in a large casserole pan with a tight-fitting lid. Add garlic, herbs, orange rind, spices, wine and ...

This slow-cooked beef dish uses the same cut of meat as osso buco – the shin. Braised in Chinese black vinegar (chinkiang), ginger, chilli and garlic, it’s an Asian take on a one-pot wonder.