Step 1

Preheat oven to 160°C. Heat 1 tbs oil in a large casserole over medium-high heat. Season beef and cook, turning, for 8-10 minutes until browned. Transfer beef to a bowl and add 1/4 cup (60ml) water to the casserole, scraping the bottom to deglaze, then pour over beef.

Step 2

Heat another 1 tbs oil in the casserole over medium heat and add onion, carrot and celery, and cook for 4-5 minutes until softened. Add the garlic and cook for 2 minutes or until fragrant, then add tomato paste and cook for a further 1 minute. Add cinnamon, bay, oregano, wine and stock, then season and bring to a simmer. Return the beef to the casserole, cover surface with baking paper, cover casserole with a lid and roast for 2 1/2 hours or until tender and falling off the bone.

Step 3

Heat a large frypan over medium-high heat, add haloumi and cook, stirring, for 3-4 minutes until golden. Remove and set aside. Return the pan to the heat with remaining 1 tbs oil. Add silverbeet, season and cook for 2-3 minutes until wilted.

Step 4

Remove beef from casserole and shred. Strain liquid and simmer over medium heat for 5 minutes or until thickened and reduced. Add the beef to the sauce and serve on flatbread with olives, silverbeet and haloumi crumbs.