Traditional Scouse

Pat the beef shin and lamb neck dry with kitchen paper. Roughly chop the onions, peel and cut the carrots into 2 cm chunks, and cut the celery into 2 cm pieces. Peel and cut the potatoes into 3 cm chunks, keeping them submerged in cold water until needed. Toss the meat in the flour, salt, and black pepper until evenly coated.

Heat the oil in a large heavy-based casserole or Dutch oven over high heat until shimmering. Working in two batches so as not to crowd the pan, sear the meat for 3–4 minutes per side until deeply browned on all sides, then transfer to a plate.

Reduce the heat to medium. Add the onions, carrots, and celery to the same pot and cook for 8–10 minutes, stirring occasionally, until softened and beginning to colour at the edges.

Stir in the tomato purée and cook for 2 minutes, stirring constantly, until it darkens slightly and begins to catch on the base of the pan.

Return the seared meat to the pot along with any resting juices. Add the Worcestershire sauce, hot beef stock, bay leaves, and thyme sprigs. Stir to combine and bring to a vigorous boil.

Reduce the heat to the lowest setting, place a lid on the pot slightly ajar, and cook for 2 hours until the beef shin and lamb are tender enough to break apart with a spoon. Check the meat has reached an internal temperature of at least 90°C using a meat thermometer — at this temperature the collagen will have fully broken down.

Drain the potatoes and add them to the pot. Increase the heat to a gentle simmer, replace the lid ajar, and cook for 20–25 minutes until the potatoes are completely tender and beginning to break down at the edges, naturally thickening the broth.

Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and black pepper. Ladle into deep bowls and finish with chopped flat-leaf parsley. Serve with crusty bread and pickled red cabbage alongside.