Step 1

Oven - Preheat the oven at 150°C/ 300°F/ Gas Mark 4

Step 2

Sear - In a large Dutch oven pot or heavy bottom saute pan, over medium heat, add a tablespoon of olive oil and sear the short ribs on all sides for two to three minutes. Then, remove from the pan and set aside. Pro tip - Do this is batches so you don't crowd the pan. Caramelization enhances the flavor so don't rush.

Step 3

Saute - To the same pan, add the remaining oil and saute the garlic, onions, and baby potatoes. Saute on medium heat for 3 to 5 minutes until lightly colored. Then, return the short ribs back to the pan making sure to distribute them among the veggies.

Step 4

Braise - Reduce the heat to medium-low and add the red wine. Simmer uncovered for 5 minutes. Then, add the broth or stock.

Step 5

Spice/Herbs - Next, add the powdered and whole spices and fresh herbs making sure to distribute them evenly across the pan. Season with salt and pepper. Add the lemon juice followed by water and bring to a boil.

Step 6

Oven - Cover the pan and transfer to the oven. Leave to cook for 3 to 4 hours until tender. Stir every hour to ensure there is enough water in the pan. Pro tip - The pan must be airtight to prevent steam from escaping. Otherwise, you will need to add more water often.

Step 7

Garnish - When the short ribs are tender, take the pan out of the oven and sprinkle with fresh parsley.