Petition Kitchen’s beef shin with romesco and lemon

1.For romesco, preheat oven to 180C. Roast capsicum in an oven dish, turning occasionally, until charred and softened (40-50 minutes). Cool for 10 minutes, then discard seeds, peel, tear flesh into large strips and transfer to a roasting pan lined with baking paper along with tomatoes, onion, garlic and chilli. Drizzle with 1 tbsp olive oil, season to taste and roast until onion is soft and juices have reduced (1¼-1½ hours). Cool for 5 minutes, then peel tomatoes and onion. Meanwhile, roast almonds on an oven tray until golden (6-8 minutes). Transfer to a food processor along with capsicum mixture, toasted bread, vinegar, paprika and remaining oil, and pulse until coarsely chopped. Season to taste, cover and refrigerate until required.

2.Reduce oven to 160C. Heat oil in a large flameproof roasting pan over medium-high heat. Season shin to taste, add to pan and sear until browned all over without marrow touching pan directly (tilt shin against side of pan; 3-4 minutes each side). Add garlic and herbs to pan and fry until garlic starts to turn golden (1-2 minutes). Add wine and stock, bring to a simmer, cover with baking paper and foil, and braise in oven until meat is very tender and marrow is partially rendered (3½-4 hours).

3.Increase oven to 200C. Fill the cavity of each half shin with a quarter of the romesco sauce, baste the meat with pan juices and roast until romesco is golden brown (10-15 minutes).

4.Meanwhile, for kohlrabi salad, toss ingredients together in a bowl and season to taste.

5.Spoon pan juices over beef shin and serve with kohlrabi salad and extra romesco.