Beef shin and blue cheese cobbler recipe
 Slow-cooking beef shin in beer gives you a tender, melt-in-the mouth stew. The blue cheese cobbler topping is a great way to use up any leftover Stilton. 1kg/2lb 4oz shin of beefplain flour, for dusting1 tbsp olive oil100g/3½oz butter150g/5½oz smoked panetta, roughly chopped4 onions, thinly sliced½ head celery, thinly sliced2 tbsp soft brown sugar2 tbsp red wine vinegar500ml/18fl oz dark Belgian beer1–2 bay leaves2 thyme sprigs1 head garlic, cut in halfsalt and freshly ground black pepper 1 tbsp finely chopped parsley, to garnish 1kg/2lb 4oz shin of beef plain flour, for dusting 1 tbsp olive oil 100g/3½oz butter 150g/5½oz smoked panetta, roughly chopped 4 onions, thinly sliced ½ head celery, thinly sliced 2 tbsp soft brown sugar 2 tbsp red wine vinegar 500ml/18fl oz dark Belgian beer 1–2 bay leaves 2 thyme sprigs 1 head garlic, cut in half salt and freshly ground black pepper 1 tbsp finely chopped parsley, to garnish 250g/9oz self-raising flour50g/1¾oz butter, chopped1 tsp salt1 tsp finely chopped thyme150g/5½oz Stilton, crumbled150ml/5fl oz milk 250g/9oz self-raising flour 50g/1¾oz butter, chopped 1 tsp salt 1 tsp finely chopped thyme 150g/5½oz Stilton, crumbled 150ml/5fl oz milk Method Preheat the oven to 160C/140C Fan/Gas 3.Season the beef and roll in a little flour.Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart.Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew.Cook for 25–30 minutes. Sprinkle over the parsley and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Season the beef and roll in a little flour. Season the beef and roll in a little flour. Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart. Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart. Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew. Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew. Cook for 25–30 minutes. Sprinkle over the parsley and serve. Cook for 25–30 minutes. Sprinkle over the parsley and serve.