Hearty Stew

Beef shin slowly stewed in a tasty red-wine sauce is the perfect meal for cold winter evenings. Sylvia Jays of Durbanville says she often uses brisket to make the dish, and oxtail if she's feeling particularly flush.

Serves 4-6400g small pickling onions

4 cloves garlic, crushed
1kg beef shins
salt and freshly ground black pepper
50ml cake flour
5ml paprika
5ml origanum
250ml hot beef stock
65g tomato paste
25ml soft brown sugar
2 bay leaves
1 cinnamon stick
5 whole cloves
180ml red wine
250ml sour cream
finely chopped parsley

Preheat the oven to 160deg C (325deg F).
Saute the onion and garlic in a little oil until glossy.
Transfer to an ovenproof dish and set aside.
Season the shins with salt and pepper.
Combine the flour, paprika, origanum and roll the shins in the mixture. Reserve the remaining flour mixture.
Score the fatty edges of the shins with a sharp knife to prevent them from curling during cooking.

Brown on both sides in the oil in the pan.
Reduce the heat and add the brown sugar and seasonings.
Add the red wine and simmer for a few minutes.
Turn into the ovenproof dish, cover and bake for one and a half hours or until the meat is tender. Pour the cause into a saucepan and add the sour cream. Simmer for a few minutes until the sauce thickens slightly or use the remaining cake flour mixture to thicken it.
Pour the sauce over the meat, sprinkle with parsley and serve with mashed potato, peas and carrots.

Serves 4-6