1. Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours. 2. Preheat oven to 150 C or Gas 2. 3. Drain the meat, cinnamon & bay keeping all the marinade liquid to one side. 4. Dry the meat on paper towels. 5. Fry pancetta in a casserole over a medium heat until it starts to colour. 6. Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown. 7. In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole. 8. Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil. 9. Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened. 10. Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato. ---------------------------------------------------------------------------
Nutrition
Ingredients
