Short ribs (because I found some in the freezer) with all the flavours of a bourguignom. Cooked long and slow for 3 hours as outlined in the recipe or 1 hour in a pressure cooker (see video) in plenty of red wine. Finished with pancetta, mushrooms and parsley accompanied with creamy mash potato.

Preheat the oven to 160C fan

Season the short ribs generously with salt. Add a splash of vegetable oil to an oven proof casserole dish and brown the ribs all over. Remove and set aside. Lower the heat, add a splash more oil and sauté the onions, carrots and celery adding the garlic about 5 minutes into the cook. Stir through the tomato purée, drop in the herbs and star anise and add the short ribs back to the pan.

Turn the heat to high, add the wine and let it bubble for a few minutes, pour over enough stock to just cover the ribs. Bring to the boil, place a lid on the pot and put in the oven for 3-4 hours, check after 3 hours, the meat should be falling away from the bone.

While it’s cooking, cook the pancetta until it becomes crisp and set aside. In the same pan, fry the mushrooms until well coloured and also set aside

Once cooked, carefully remove the ribs and set aside, discard the rosemary, thyme, bay leaves and star anise. Put the pan on a high heat and bubble to reduce by half. Return the ribs to the pan along with 3/4 of the cooked pancetta and all the mushrooms. Sprinkle the remaining pancetta over the top of each rib, sprinkle with plenty of parsley and serve with creamy mash potato.