This recipe is from Kay Plunkett-Hogge’s book ‘Baan’ (Pavilion) and is one of my favourites. Do get beef shin for this – cooked slowly, it becomes so tender.Prep time: 15 minutes Cooking time: 3 hours 15 minutesFour (more if served with other dishes)For the vinegar sauce (optional)We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.
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