Beef Shin Slab Pie

Pat the shin pieces dry and season generously with salt and pepper. Sear in hot olive oil until deeply caramelised on all sides, then remove and set aside.

In the same pot, gently cook the onion, carrot, and celery for around 10 minutes until soft and golden. Add the garlic and cook for 2 minutes more. Stir in the tomato paste and fry until it darkens and turns rich and aromatic.

Pour in red wine, scraping the base of the pan to deglaze, and reduce over a medium heat for 10–12 minutes until slightly syrupy.

Add the chopped tomatoes, beef stock, rosemary, thyme, and bay leaves. Return the beef to the pan, cover, and cook gently in the oven (150°C fan / 170°C conventional) or at a low simmer on the hob for around 3 hours, until the shin is tender enough to shred.

Use two forks to pull the meat into strands, then return it to the sauce and simmer uncovered for 20–30 minutes to thicken. Taste and adjust seasoning, then leave to cool completely.

Cut two sheets of puff pastry into equal squares and keep them cold. On one sheet, score a 2cm border (don’t cut through). Spoon cooled beef shin into the centre, keeping inside the border, then press in 1–1.5cm cubes of mature cheddar evenly across the filling. Brush the border with egg wash, lay the second sheet on top, press out any air, and seal the edges with a fork. Brush the top with egg wash and cut 2–3 small slashes for steam. Bake at 200°C (180°C fan) for 25–30 minutes, until deep golden and fully puffed.

Rest for 10 minutes, then grate over a mound of Parmesan. Cut into 4 even pieces and DEMOLISH.