There is nothing quite like browning onions, garlic and beef shin, then combining it with punchy flavours and sitting back while it cooks low and slow to melt-in-the-mouth perfection. We love the way the orange zest and green olives impart to this wintry stew a lovely Middle Eastern flavour. And paired with these deliciously sweet slow roasted baby carrots and the preserved lemon-spiked tabbouleh it makes for a lovely weekend dinner. So gather some friends and whip this up – you’ll be sure to impress!