1. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
2. Heat a little of the oil in a large pan over a medium-high heat. Working in batches so as not to overcrowd the pan, brown the beef on all sides, adding more oil if needed. When the beef is browned, transfer to a casserole dish.
3. Place the onions, ginger, garlic and coriander stalks in a food processor or mini chopper and whizz into a paste.
4. Use a ball of kitchen paper to wipe out the pan. Return to a medium heat and add the paste along with the water. Cook for 2-3 minutes until the paste is fragrant.
5. Add the five-spice, star anise and peppercorns and cook for one minute. Add the sugar, soy sauce and tomato purée. Stir in a splash of beef stock and stir to combine, then pour the mixture over the beef in the casserole dish. Add more beef stock until the beef is just covered.
6. Cover the dish tightly with tin foil and then put on the lid. Place in the oven for three hours until the beef is very tender.
7. Lift the beef out of the sauce onto a board and shred using two forks.
8. With the lid off, place the casserole over a high heat and boil the sauce until reduced by about half.
9. Stir the beef back into the sauce. Serve over rice scattered with the reserved coriander leaves.

Note: Brisket can be used as an alternative to Beef shin, if you wish.

Per serving: 426kcals, 13g fat (4.5g saturated), 22g carbs, 15.9g sugars, 53.3g protein, 1.8g fibre, 1.246g sodium