Preheat the oven to 160C/140C fan. Season the short ribs, then using butchers string, make 2 ties around the bones and the meat.   This will prevent the meat falling off the bones.

Heat the oil in an ovenproof casserole on a high heat and brown the short ribs for 1 minute on each side – you may need to do this 2 batches. Remove from the casserole and set aside on a plate.

Add the peeled shallots, fennel and carrot to the casserole, season and lightly brown, for 4 to 6 minutes, then remove. Tip off any fat remaining in the pan and return the meat to it.   Place the pan back onto the heat and when sizzling, add the wine and port to deglaze.   Bring to a boil and reduce down by about a third (this will take around 8 to 10 minutes).

Add the stock, thyme, whole garlic cloves, passata and bay, and mix well. Return to a simmer, cover and cook in the oven for 1 hour.

When the hour is up, remove the casserole from the oven and check the seasoning. If the juices have vastly reduced in the cooking (this will depend on the type of oven used), add a little water.   Add the fennel, shallots, carrot and potatoes, bring back to a simmer on the hob and then return the casserole to the oven until the meat is tender and the vegetables are just cooked (about 45 minutes to an hour).

When cooked, strain the contents of the casserole, throw away the herbs and garlic but keep everything else. Give the casserole a quick rinse and return the juices having first removed as much fat as you can.   Bring to a gentle boil and then slowly pour in the  cornflour slurry, stirring the juices as you do. You may not need all of the cornflour and water mixture – use as much as you need until the sauce has thickened slightly.   Check the seasoning and add more if required.

Remove the strings from the meat and then add the ribs and vegetables back into the casserole. Warm through on the hob, serve the ribs in bowls with the vegetables and thickened juices, garnished with the chopped parsley…enjoy!!