1kg (2lbs)beef shin / beef shanksliced into 2cm slices
1cupcelery finely chopped
2carrotspeeled and chopped
4garlic clovesthinly sliced
5sprigs fresh thyme
400g (14oz)can chopped tomatoes
salt & pepper to taste
for the Parmesan dumplings
To make the stew, season the beef shin with salt and pepper and sear in a heavy-based pot in a splash of oil until browned on both sides.
Remove the shin from the pot and set aside.
In the same pot, fry the onion, celery and carrots until soft and fragrant.
Add garlic and herbs and fry for another 30 seconds.
Pour in the chopped tomatoes, sugar and wine and allow to come up to a simmer.
Add the beef back into the pot and pour in the beef stock and Balsamic vinegar.
Turn the heat down and cover with a lid. Allow to simmer for 2 hours until the beef is soft. Alternatively, place in an oven preheated to 160°C/320°F. Check the stew every 30-60 minutes and top up with beef stock if necessary.
To make the dumplings, place the butter, flour, baking powder, salt and Parmesan in the bowl of a food processor. Pulse until the mixture resembles rough breadcrumbs.
With the motor running, pour in the milk slowly until the mixture comes together in a ball.
Remove and form dumplings, just slightly smaller than golf balls.
Place the dumplings on top of the stew and cover with the lid. Allow to steam for 20 minutes. (Make sure the stew is simmering gently otherwise the dumplings will fall apart.)
When the dumplings are cooked through, remove the lid and serve immediately.