Step 1

Preheat oven to 160C. Dry beef with paper towels and dust lightly with flour. Heat an ovenproof dish on a high heat. Add 2 Tbsp oil and brown the beef bones on all sides. Remove from the pan and set aside.

Step 2

Reduce the heat to medium and add the rest of the oil. Add the garlic, onion, carrots, celery, bay leaves, thyme and season with salt and pepper. Cook for 8 minutes or until the vegetables soften but not brown. Increase the heat and add the balsamic vinegar. Cook off for 2 minutes making sure to scrape the bottom of the dish to release all of the flavour stuck to the bottom. Add the wine, bring to a simmer and cook till reduced by half. Add the stock and bring to a simmer. Add the meat back into the dish and add tomatoes and potato, bring to a simmer. Cover with tinfoil and place in the oven.

Step 3

Cook for an hour. Remove the tinfoil and cook for another hour.

Step 4

Remove from the oven and allow to rest for 10 minutes. Garnish with parsley and serve with a fresh green salad.