Slow braised beef shin & pancetta puddings

Ingredients

• 100g unsmoked pancetta lardons, cut into 1cm cubes
• 1 onion, peeled and cut into 1cm chunks
• 1 large carrot, peeled and cut into 1cm chunks
• 100g flat mushrooms
• 600g boneless beef shin, cut into 3cm chunks
• 2 tbsp plain flour
• 4 cloves of garlic, peeled and left whole
• 2 tsp tomato puree
• 100ml red wine
• 500ml beef stock
• 2 bay leaves
• 2 sprigs of thyme
• 2 tbsp chopped parsley

For the suet pastry

• 175g beef suet
• 350g self-raising flour
• 1 tbsp finely chopped parsley

Method

Heat 1 tbsp olive oil in a large casserole dish over a medium-high heat. Add the pancetta and fry until golden, then remove with a slotted spoon. Add the mushrooms, onions and carrots to the pan and saute until lightly golden, then remove with the slotted spoon and reserve with the pancetta.

Dust the diced beef shin with the flour then fry in the pan until nicely browned. Add the garlic and tomato puree and cook for a further minute, stirring regularly. Add the red wine and scrape to dislodge any sticky caramelised bits from the bottom. Simmer for 1 min more, then add the beef stock, thyme and bay. Bring back up to a simmer, cover and cook for 1 hour.

Carefully skim off any fat, stir in the cooked vegetables and pancetta, then continue to simmer for 1 hour more, until the shin is tender. Season to taste, discard the thyme and bay, then leave to cool in a shallow bowl.

This stage can be completed up to 3 days in advance. Keep the stew covered in the fridge until you’re ready to make the puddings.

Make the suet pastry by combining the beef suet with the flour, chopped parsley and a couple of pinches of salt. Add lukewarm water a few tablespoons at a time until a soft dough is formed.

Take two-thirds of the dough, split it into four evenly sized balls, and roll each one into a 5mm-thick circle. Use these to line four 250ml pudding basins, then divide the cooled beef shin mix between them. Roll the remaining dough into four circles and use them to top the puddings.

Cover each pudding with greaseproof paper, then tin foil. In a pan of simmering water covered with a tight-fitting lid, steam for
45 mins until the pastry is cooked and
the filling is piping hot.

Turn out carefully onto a warmed plate and serve with creamed potatoes and your favourite gravy.

Images: Issy Croker