You may take a look at the ingredients in this recipe and back away immediately, the list is long. But don’t. The effort is so worth it for this rich, sticky and utterly comforting shin beef stew with warm, peppery dumplings. Comfort food at its best.
Sticky Shin Beef with Black Pepper Dumplings Recipe
Published by Elaine Lemm
I am a former chef trained at the Ritz Escoffier School in Paris and was the owner of the renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. I share my passion for food and cooking as a freelance writer and photographer and am the award-winning author of four food books. I have written for many leading titles, including five years writing about and developing recipes on British and Irish food for the New York Times Company, restaurant critic and columnist for the Yorkshire Post, BBC Good Food, Olive, Waitrose Food, Food 52 and many more. I was voted one of the top 50 food writers in the UK by The Press Gazette.
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