Red wine-braised short ribs and beans

Method

1. Heat the oil in a large, lidded casserole, then sear the short ribs for 15 minutes, turning halfway, until deeply golden. Use tongs to lift them out onto a plate, then pour out most of the rendered fat (you can keep it in a jar to use another day), leaving a few tablespoons behind.
2. Heat the oven to 150°C fan/gas 3½. Return the casserole to a medium heat and add the shallots and carrots with a pinch of salt. Cook for about 5 minutes until lightly golden in places. Stir in the tomato purée and cook for 1 minute, then pour in the wine and 500ml water. Add the bay, thyme and garlic. Return the short ribs to the pan with any juices on the plate along with a good pinch of salt and pepper. Bring to a simmer, then cover with a lid and transfer to the oven for 2 hours
3. Drain the soaked beans and stir these into the pan. Cook for another 2 hours.
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4. Remove the lid and increase the heat to 180°C fan/gas 6. Cook for another 45 minutes-1 hour, or until the sauce has reduced to your liking. Season and serve on a bed of mashed potato or creamy polenta.