Method

• Heat 2 tbsp of the olive oil in a large, heavy-based pan or casserole dish over medium-high heat.
• Season the beef shin with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
• Lower the heat and add the remaining 1 tbsp of olive oil. Add the onions, carrots, and celery. Cook gently for about 10 minutes until softened.
• Stir in the garlic and cook for another minute, then add the tomato purée and cook for 2 minutes.
• Pour in the red wine, scraping the bottom of the pan to deglaze. Let it simmer for 5 minutes until reduced.
• Add the chopped tomatoes, beef stock, bay leaves, oregano, thyme, and smoked paprika. Stir well.
• Return the beef to the pot, ensuring it is submerged in the liquid. Bring to a gentle simmer.
• Cover and cook on low heat for 4–5 hours, stirring occasionally, until the meat is tender and falling apart. Alternatively, cook in the oven at 150°C (130°C fan) for 4 hours or use a slow cooker on low for 6–8 hours.
• Once the beef is soft, shred it with forks, discarding any tough bits or sinew. Stir in the milk or cream for extra silkiness.
• Simmer uncovered for another 15 minutes to thicken if needed. Adjust seasoning to taste.

Multicooker Method

• Sear the beef: Set the multicooker to ‘Sear/Sauté’ (medium-high heat). Add 2 tbsp olive oil and brown the beef shin in batches, ensuring a deep colour on all sides. Remove and set aside.
• Cook the base: Lower the heat, add the remaining 1 tbsp olive oil, then sauté the onions, carrots, and celery for about 5 minutes until softened. Stir in the garlic and cook for another minute.
• Deglaze: Stir in the tomato purée and cook for 1–2 minutes before pouring in the red wine. Scrape the bottom to deglaze and let it reduce for 5 minutes.
• Pressure cook: Add the chopped tomatoes, beef stock, bay leaves, oregano, thyme, smoked paprika, and the browned beef shin. Stir well. Close the lid, seal the vent, and set to ‘Pressure Cook’ on HIGH for 45 minutes.
• Natural release: Once the time is up, allow a natural pressure release for 15 minutes, then carefully release any remaining steam.
• Shred & finish: Open the lid, remove the beef, and shred it using two forks. Return the meat to the pot, stir in the milk or cream, and set to ‘Sear/Sauté’ on LOW for 5–10 minutes to thicken if needed.
• Taste & serve: Adjust seasoning and serve with your choice of pasta, gnocchi, or polenta.