• Bash the garlic cloves with the side of a knife.
• Peel the onion, cut it in half and cut it into a 1cm (just under ½") dice.
• Cut the celery into 1cm (just under ½") dice.
• Heat a heavy-based pan that can be placed in the oven over a medium-high heat. When it is hot, add the oil.

  Season the beef with the salt and pepper, and then sear the beef shin steaks on both sides until you get a nice deep brown colour, then remove the beef and place it on a plate.
• Add the anchovies to the pan along with the celery, onions and garlic and cook for 10 minutes, stirring regularly.
• Pour in the Worcestershire sauce and reduce it by half.

To Cook in a Slow Cooker:

• Transfer the vegetables to a slow cooker, then place the beef on top along with any resting juices.
• Add the thyme and pour over the beef stock, add the lid and cook for 6-7 hours on low.

To Cook in the Oven:

• Add the beef to the pan with the vegetables, along with any resting juices.
• Pour over the beef stock, add the thyme and then taste, adding salt and pepper as required.
• Add a lid and then place in the oven and roast at 150°C or 300°F for 3 hours.

The Peas and Asparagus:

• Roughly 15 minutes before the beef is ready to be served, slice the bacon into batons.
• Snap the asparagus to remove the woody ends, and then cut off the spears, then chop the remaining stalks into 1cm (just under ½") long pieces.
• Run the peas under cold water for a few minutes if you are using frozen peas to defrost them.
• Heat a medium (24cm or 10") frying pan over a medium heat and cook the bacon for 5-7 minutes until crispy.
• Add in the asparagus and cook for a further 3-4 minutes.
• Throw in the butter and peas and cook for another 2 minutes.
• Remove the beef from the oven and add strain 75ml (⅓ Cup) of the cooking liquid into the asparagus mix and simmer for a minute or two.