Ingredients
Vegetable oil 
1 kg beef shin, cut into chunks 
500g frozen soffritto (or 2 onions, 2 carrots and 2 sticks celery, finely chopped) 
250ml red wine 
3 tbsp tomato puree 
1 tin of chopped tomatoes 
60ml orange juice (optional) 
900ml rich beef stock 
1 tbsp sugar 
1 tbsp Worcestershire sauce 
1 tsp smoked paprika 
½ tsp mild chilli powder 
½  tsp ground cinnamon 
¼ tsp ground allspice 
2 bay leaves 
6 cloves 
3 pieces of mace or a large great of nutmeg 
3 cinnamon sticks 
1 tsp salt 
½ tsp freshly ground black pepper 

Method
Preheat your oven to 160c. 

Season the beef with salt and pepper.  Take a large casserole pot and put in 1 tbsp oil.  Brown the beef off in batches over a high heat.  You want the beef to cook fast rather than stew.  The only thing to beware of here is your smoke alarm, especially if it is sensitive.  I usually brown in 3 batches but this will depend on the size of your pot.  I brown a batch, remove from the pot and put to one side in a clean bowl and carry on with the next batch.  You may or may not need a touch more oil when you put in each batch so just see how you go.  

When the meat has all browned don’t wash out your pot, just reduce the heat to medium high and put in another tbsp of oil and the frozen soffritto.  Cook until soft and translucent, around 5-7 minutes.  When the soffritto is cooked add your wine and cook until most of the liquid has gone.

Add the tomato puree, stir thoroughly and cook for a minute.  Add the tomatoes and stir again.  Add the orange, stock, sugar and Worcestershire sauce and stir again. Add the ground spices and stir.  If you have a little muslin bag or a piece of muslin cloth put your spices into this, it makes finding them much easier and means nobody will get a rogue spice.  Otherwise, throw them in the pot as is and either find them and remove them or eat with caution.

Bring to the boil and once boiling turn off, put the lid on and put into your oven for roughly 3 hours or until your beef can be cut with a spoon. 

Serve with root vegetable mash or polenta.