Braised Shin of Beef with Black Bean, Orange and Star Anise

Preheat the oven to 150°C fan bake.

Cut the shin into 5cm chunks and dust with the seasoned flour, shaking off the excess.

Heat the oil in a large sauté pan and brown the beef in batches. Transfer to a large ovenproof casserole dish.

Mix all of the remaining ingredients in a bowl and pour over the beef, turning to combine. Don’t add any salt to the recipe.

Cover with a piece of baking paper then a tight fitting lid or foil. Place in the oven and braise for 2–3 hours or until very tender, turning the meat every hour. Lift the meat out with a slotted spoon and place in a bowl.

If the sauce is thin, place the casserole dish over a high heat and boil until reduced and glossy. Add the meat back to the sauce and simmer until hot.

Serve with lime wedges, hot cooked long grain rice and a bowl of cooked Asian greens. 

Serving option: Combine ½ a finely chopped red onion with a thinly sliced, long red chilli and a small handful of chopped coriander.