Beef daube

Method

1. Cut the beef shin into eight large pieces and dust them in the flour.
2. In a large, deep, heavy-based frying pan over medium heat, brown the beef on all sides in the olive oil. Drain and transfer the meat to a large ovenproof casserole.
3. Brown the pancetta in the same frying pan. Add it to the casserole, reserving the fat in the frying pan.
4. Brown the carrot in the frying pan then add it to the casserole.
5. Brown the onions in the frying pan and add them to the casserole, along with the remaining pancetta fat.
6. Pour the bottle of wine into the frying pan and cook over high heat until it has reduced to a syrup. Add the stock, bring to the boil and then add the contents of the pan to the casserole.
7. Preheat the oven to 120°C.
8. Tie the bay leaves, cinnamon, thyme and vanilla bean into a tight bundle using butcher’s string then add it to the casserole with the remaining spices, garlic bulb and orange zest. Put the lid on the casserole and cook in the oven for 4–5 hours until the beef is gelatinous and just starting to fall apart.
9. Whisk the cornflour with 1 tablespoon cold water to make a slurry. Stir the slurry into the casserole over low heat until it thickens. Serve the daube in the casserole at the table.