• Cut the carrot into quarters, then into 3-4mm (⅛”) thick lengths.
• Slice the celery stick in half lengthways and then cut into 3-4mm (⅛”) thick lengths.
• Cut the onion in half, peel it and then chop it into a 3-4mm (⅛”) dice.
• Lightly crush the garlic cloves.
• Remove any silver skin from the side of the beef and then tie it around the circumference with some kitchen twine.
Do not skip this step because the beef will curl up and be difficult to colour if you do not remove the silverskin.

Hob/StoveTop Instructions:

• Heat a 35cm or 14” pan over a high heat and whilst the pan is heating up, season the beef with the salt and pepper.

  When the pan is hot, add the olive oil and sear the beef well on both sides. This will take 5-8 minutes, then remove it and set it aside.
• Reduce the heat to medium-high, then add the diced celery, carrot, onion and garlic cloves and saute for 4-5 minutes. You may need to add an extra splash of olive oil.
• Throw in the anchovy fillets, sprig of thyme and bay leaf and cook for another minute, stirring constantly.
• Pour in the red wine and reduce by half. This will take 5-8 minutes.
• Add the beef stock, stir, then return the beef to the pan (with any resting juices), add a lid and simmer over a low heat for 2½-3 hours.
• Remove the beef from the pan, turn the heat up to high and reduce the sauce for 10-12 minutes.
• Whilst the sauce is reducing, peel the rind from the lemon and finely slice it, add it to a bowl.
• Finely chop the parsley and add it to the lemon rind.
• Finely chop the garlic, add it to the lemon and parsley with a pinch of salt, mix well and set aside.
• Whisk the butter through the sauce, then return the beef to the pan and flip to coat in the thicker sauce. Then, serve with the gremolata and sides of your choice.

Instant Pot Instructions:

• Place your Instant Pot on saute mode.
• When it’s hot, add the olive oil. Season the beef with salt and pepper and then sear on both sides for 3-4 minutes. Remove the beef and set it aside. I think this is easier done in a pan on the hob
• Add the onions, carrot, celery, anchovies and garlic to the base of the instant pot and cook for 5-6 minutes.
• Pour in the red wine and scrape the bottom of the pan to remove any fond that has built up on the base of the pot
• Add the beef and any resting juices along with the beef stock, thyme and bay leaf.
• Now place the lid on your Instant Pot and cook for 45 minutes on high pressure with a 10-minute NPR.
• Turn the IP onto saute mode again and reduce the remaining liquid by half.
• Whilst the sauce is reducing, peel the rind from the lemon and finely slice it, and add it to a bowl.
• Finely chop the parsley and add it to the lemon rind.
• Finely chop the garlic, add it to the lemon and parsley with a pinch of salt, mix well and set aside.
• Whisk in the butter, then return the beef to the pan to coat in the sauce.