- Preheat the oven to 160 fan. Heat the oil in a large casserole over a medium-high heat. Brown the meat in two batches for 3-4 minutes a side until golden until golden. Remove and set to one side.
- Reduce the heat to medium and chuck the onion, carrot and garlic into the hot pan. Cook, stirring occasionally, for 4-5 minutes until golden. Add more oil if it needs it. Add the bay leaves, allspice, cinnamon and a very good pinch of salt. Mix well.
- Put the tomatoes, tomato puree, honey and stock into the pan. Mix well. Nestle the beef into the sauce. It should be well covered by the stock. Bring to the boil, cover and bung into the oven for 3-31/2 hours until the meat is tender and falls apart at the touch.
- Tip the orzo into the pan and return to the oven for 15-20 minutes or until the orzo is cooked. Add the lemon juice and check the seasoning, adding salt to taste. Mix well. Serve immediately with oregano leaves and Parmesan.
2 tbsp olive oil
1kg beef shin, cut into 2 inch pieces
1 onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, roughly chopped
2 bay leaves
2 tsp allspice
1 tsp ground cinnamon
1 tin chopped tomatoes
2 tbsp tomato puree
1 tbsp runny honey
1 ½ litres beef stock
The juice of ½ a lemon
A handful of fresh oregano leaves
Parmesan to serve