This slow-cooked shin of beef ragù will definitely be worth waiting for.
Preheat a frying pan or slow cooker (if it has a browning facility), add a couple of sprays of the rapeseed oil and then add the shin of beef and brown for 1-2 minutes on each side. Add the diced garlic and cook for a further 1 minute. If you are using a frying pan, now transfer the beef and garlic to your slow cooker.
To the beef, now add the muscovado sugar, mixed herbs, passata, red wine and beef stock pot. Stir to combine.
In a small bowl add the flour together with a little cold water and mix to make a paste. Carefully add the flour paste to the slow cooker, stirring all the time to avoid any lumps being formed.
Place the lid on your slow cooker and allow the beef to cook for 2-4 hours or until the beef is tender.
To serve, gently break the beef apart into bite-size pieces, serve with vegetables, mash potato or pasta.