This is my standard stew recipe. Brown the meat, remove. Deglaze pan with mirepoix and cooking liquid. Add canned tomato, put meat back, season, cover, cook in oven at 160-180°C for 3 hours. Remove lid/foil about 30mins from the end. It’s pretty foolproof.
The meat this time was lamb shank, and nowadays I’m chef-y enough to trim the ends to expose the bone. The cooking liquid was a dark beer my dad found in the cupboard. I like Guinness and ales and dark beers but this one was actually too harsh to drink. As a braising liquid, it worked well, giving the sauce an intensity without bitterness that was different to wine.
I took some cous cous from home, intending to serve with the shanks but mum wanted mashed potatoes. Cous cous next time.