Red Wine Braised Beef

• 2 tablespoons olive oil
• 2 beef cheeks (approx. 350g each)
• 1 onion, finely chopped
• 2 sticks celery, finely chopped
• 1 carrot, finely chopped
• 2 cups tomato passata
• 1 cup red wine
• 10g dried porcini mushrooms
• 1 small bunch parsley, finely chopped
• 3 sprigs thyme
• 2 bay leaves
• 4 cloves garlic, finely chopped
• ½ cinnamon stick
• Salt and pepper, to taste
• Pecorino Pepato Polenta, for serving

1. Heat half the oil in a large ovenproof casserole and brown the beef cheeks on both sides. Remove and set aside.
2. Heat the remaining oil in the pan and cook the onion, celery and carrot for 5-10 minutes or until softened but not coloured. Add the remaining ingredients and the beef cheeks to the pan and bring to the boil. Add hot water if necessary to make sure the beef is just covered with liquid. Cover and transfer to a 160oC oven and cook for 4 hours or until meat is very tender and sauce has thickened. Serve over Pecorino Polenta.

Note: This is a hearty dish that is great served over Pecorino Pepato Polenta. Serves 4-6. Tip: if sauce is not thick enough at the end of cooking time, remove meat and boil sauce on stove-top to reduce. Return meat to pan to warm through and then serve. Lamb shanks could be substituted for the beef cheeks if desired.