4 slices of veal or beef shin<\/p>\n
2 medium onions, chopped<\/p>\n
2 to 3 stalks celery, chopped<\/p>\n
2 to 3 carrots, chopped<\/p>\n
1 can tomatoes,\u00a0chopped<\/p>\n
5 garlic cloves, crushed<\/p>\n
1 cup beef stock<\/p>\n
Salt and black pepper to taste<\/p>\n
2 bay leaves<\/p>\n
6 tablespoons fresh parsley,\u00a0 chopped<\/p>\n
Heat the oil over a medium heat in a large saucepan and brown the meat on both sides (4 minutes per side) to seal. Set the meat aside. In the same saucepan, saut\u00e9 the onions and garlic,\u00a0then add the celery and the carrots. Add the tomatoes, parsley and bay leaves and stir through. Place the meat on top of the vegetables, season with salt and pepper and pour the beef stock over.\u00a0Cover and cook on a low heat for 3 hours or until the beef is tender. Serve with polenta, rice, mash or pasta.<\/p>\n
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