Summer Beef Shin with Gremolata

2 tbsp plain flour

1 glass of fizz or dry white

4 thick slices of beef shin

a fat pinch of saffron

2 tbsp butter

1 red onion, finely chopped

1 carrot, finely chopped

half tsp fennel seed

2 tbsp tomato puree

1lb/500g chopped tomatoes

For the gremolata:

half a lemon

small bunch of parsley

a small clove of garlic

Serving suggestions: couscous or bulgur wheat or rice

• Season the flour with salt & pepper & dip the shin in it. Put the saffron in the fizz to soak.
• Heat 1 tbsp butter in a large frying pan & brown shin on both sides - then remove and place in slow cooker or casserole dish. Add some water to the pan and pour the juices over the shin.
• Heat the rest of the butter in the pan and add the onion, carrot, celery & fennel seed. Cook until the vegetables are soft.
• Add the fizz & saffron, then stir the tomatoes and puree. Add the shin, cover and cook gently for 3-5 hours. Simmer until the sauce is thick and unctuous. taste & adjust the seasoning.
• Zes the lemon or finely chop. Chop the parsley and garlic and mix with the zest.
• Serve the shin with the gremolata sprinkled over