1kg Wagyu shin

2 tablespoons extra virgin olive oil

2 tablespoons Moroccan spice blend

1 tablespoon flaked sea salt

1 white onion, sliced

1 large carrot, peeled and sliced

4 garlic cloves

½ bunch fresh marjoram

3 cups beef or chicken stock

400g can crushed tomatoes

400g can chickpeas, drained and rinsed

Creamy mashed potato, to serve

Place the Wagyu shin in a tray. Drizzle with 1 tablespoon of olive oil and coat well with the Moroccan spice blend and salt.

Heat the remaining olive oil in a large frying pan over medium-high heat. Sear the Wagyu shin for 4–5 minutes on each side until lightly browned.

Preheat the oven to 180°C.

In a large cast-iron pot or Dutch oven over medium heat, cook the onion for 10 minutes until softened. Add the carrot and garlic and cook for a further 5 minutes.

Add the marjoram to the pot and place the Wagyu shin on top of the vegetables. Pour over the stock and crushed tomatoes, then add the chickpeas.

Cover with a lid and transfer to the oven. Cook for 4 hours, or until the meat is fall-apart tender.

Remove the Wagyu shin from the pot and gently shred the meat. Return it to the sauce and stir through.

Serve with creamy mashed potato and spoon over plenty of the rich tomato and chickpea sauce.