• 

  plain flour

  30 g
• 

  dried fennel seeds

  2 tsp
• 

  sea salt

  ½ tsp
• 

  ground black pepper

  ¼ tsp
• 

  extra virgin olive oil plus an extra 3 tbsp to fry

  20 g
• 

  brown onion cut into 3 cm pieces

  200 g
• 

  celery cut into 3 cm pieces

  100 g
• 

  carrot cut into 3 cm pieces

  100 g
• 

  water

  250 g
• 

  red wine

  200 g
• 

  canned chopped tomatoes

  400 g
• 

  Beef stock paste (see Tips)

  2 tsp
• 

  tomato paste

  50 g
• 

  fresh thyme

  2 sprigs
• 

  orange juice and 3 strips of peel, no white pith

  1
• 

  beef shin (approx. 8 pieces, 2 cm thickness)

  1500 g
• 

  dried pitted prunes

  12
• 

  fennel bulb trimmed and cut into 3 cm pieces

  1

Orange and fennel salad

• 

  fennel bulb cut in pieces (4 x 4 x 7 cm), fronds reserved to garnish

  1
• 

  celery stalks trimmed

  3
• 

  extra virgin olive oil

  2 tbsp
• 

  orange zest only, no white pith

  ½
• 

  orange juice

  2 tbsp
• 

  fresh parsley leaves only

  2 sprigs
• 

  sea salt to season
• 

  ground black pepper to season