salt and ground black pepper
250 ml (1 cup) plain flour
1.5 kg (about 6 pieces) beef shin
60 ml (¼ cup) olive oil
1 onion, sliced
3 cloves garlic, crushed
250 ml (1 cup) red wine such as fruity Pinotage
500 ml (2 cups) chicken stock
2 x 410 g cans cherry tomatoes
4 bay leaves
30 ml (2 tbsp) tomato paste
15 ml (1 tablespoon) sugar
500 g (1 packet) cooked penne pasta
Preheat the oven to 180 º C.
1. Season the flour to taste and roll beef shin in it. Heat oil in a large ovenproof saucepan and fry the shin until golden brown. Season to taste, remove and set aside.
2. Fry the onion in the same pan for 5 minutes until soft. Add the garlic and cook for 1 min. Season to taste. Put the shin back in the pot.
3. Add the red wine and simmer for 5 minutes. Add the stock, tomatoes, bay leaves, tomato paste and sugar. Put the pan in the oven and bake for 2½ hours or until the meat falls off the bone. Serve hot with pasta.