Osso bucco of beef, red wine and figs

1 Set the oven to 165 degrees.

2 Cut the outside sinew of each piece of beef two or three times so it doesn't curl up while cooking.

3 Turn the beef in the flour and the seasoning, then pat off any excess flour.

4 Heat the oil in a wide ovenproof pan until gently smoking, then brown the beef on both sides over a medium high heat.

5 Add the red onions into the gaps, then scatter over the bacon, garlic, star anise and figs.

6 Add the red wine, beef stock and redcurrant jelly and finally the bay leaves.

7 Cover and put in the oven for 2½ hours, or until the beef is completely tender.