Cook The Book: Melt-In-Your-Mouth Shin Stew

• 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
• A handful of dried porcini mushrooms
• 1 cinnamon stick
• 2 1/4 pounds shin of beef, bone removed, trimmed and cut into 2-inch pieces
• Salt and black pepper
• 1 tablespoon flour
• 2 fourteen-ounce cans plum tomatoes
• Two-thirds of a 750-ml bottle of Chianti

1. Preheat oven to 375u0b0F. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil; gently fry the onions, carrots, celery, garlic, herbs, mushrooms, and cinnamon for 5 minutes-until softened slightly.
2. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to pan; stir all together. Add the tomatoes, wine, and a pinch of salt and pepper. Gently bring to a boil, cover with a double thickness of aluminum foil and a lid; place in oven for 3 hours or until beef is meltingly tender and can be broken up with a spoon.
3. Taste-check the seasoning; remove the cinnamon stick and resmary sprigs. Serve.

olive oil, red onions, carrots, celery, garlic, rosemary, bay leaves, porcini mushrooms, cinnamon, shin of beef, salt, flour, fourteenounce cans plum tomatoes

Taken from www.seriouseats.com/recipes/2008/02/jamie-oliver-shin-stew-recipe.html (may not work)