Braised beef shin with orzo

Serves 2

500g Beef leg / shin
2 tbsp plain flour
salt & freshly ground black pepper
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
1 clove garlic, finely chopped
150ml port
300ml beef stock
2 tomatoes, chopped
150g orzo
zest and juice of ½ lemon
small bunch of parsley, chopped

1. Pre-heat the oven (180°C / 160°C Fan / Gas 4). Season the flour with plenty of salt and pepper and dust the beef shins to coat all over.

2. Heat the oil in an oven proof casserole, over a medium heat and brown the beef all over, remove from the pan and set aside.

3. Add the onion, carrot celery and garlic, reduce the heat , cover and cook for 7 mins until the vegetables start to soften without colouring.

4. Return the beef to the pan along with the port, stock and tomatoes, cover and bake in the oven for 2½-3 hours.

5. Cook the orzo as per pack instructions, drain and mix with the lemon juice and zest and the parsley, divide between two plates, top each with a beef shin and top with the remaining sauce.

(adapted from Olive Magazine - September 2013)