1. Remove the beef shin from the fridge 45 minutes before cooking.
2. Heat the oven to 150°C fan (170°C conventional).
3. Season the beef generously with salt and pepper.
4. Heat the olive oil in a heavy casserole over a medium heat and brown the beef shin well on all sides. Remove and set aside.
5. Add the onions to the pan with a pinch of salt and cook gently for 10–12 minutes, until soft and lightly golden.
6. Stir in the garlic, cumin, coriander and smoked paprika and cook for 1 minute until fragrant.
7. Add the bay leaf, chopped tomatoes and stock, stirring to combine.
8. Return the beef shin to the pot, cover with a lid and transfer to the oven.
9. Cook for 3½–4 hours, turning the shin once, until the meat is tender and pulling away from the bone.
10. Remove the beef and set aside. Discard the bone, then pull the meat into large pieces.
11. Return the meat to the stew along with the chickpeas and simmer on the hob for 15–20 minutes, uncovered, to settle the sauce.
12. Adjust seasoning, finish with chopped herbs and a squeeze of lemon.

Multi-Cooker Option (Ninja Foodi MAX)

1. Brown the beef shin using Sauté → Medium. Remove and set aside.
2. Soften the onions, then add garlic and spices.
3. Add tomatoes, stock and bay, return the beef to the pot.
4. Pressure cook on High for 70 minutes.
5. Allow 20 minutes natural release.
6. Remove the bone, pull the beef, add chickpeas and simmer on Sauté for 10–15 minutes.
7. Finish with herbs and lemon.