Melt the butter and then lightly brown the beef in batches in a large oven-proof casserole dish.
Add the onions, carrots, celery, garlic, bone broth, red wine, tomatoes, rosemary, thyme, cinnamon, salt and pepper to the casserole dish. Stir altogether and ensure ingredients are just covered by liquid, adding more broth or water if necessary.
Put on the lid, place the casserole into the oven and immediately reduce the temperature. Cook at 80C for 24 hours, at 100C for 12 hours, or at 120C for 8 hours.
Take the casserole out of the oven, place on the stove on a low heat and bring to a simmer. Stir in the pumpkin pieces and gently cook until they are soft, about 30 minutes. If the casserole seems to have too much liquid leave the lid off while you cook the pumpkin. If it is a little dry add some more broth or water.
You can also cook this casserole in a slow cooker set to a low setting for 8-12 hours, adding the pumpkin pieces for the last few hours.
Make the gremolata by finely chopping the zest of the lemon, and then stirring in the parsley and garlic.
Serve the casserole drizzled with olive oil, sprinkled with gremolata and with steamed green veggies or salad.
Replace the diced braising beef with other cuts suitable for slow cooking, such as beef cheeks, beef shin, beef ribs, oxtail, lamb shanks, diced lamb shoulder, lamb necks or lamb chops.
Vary the vegetables, by adding sweet potatoes, fennel, mushrooms, cauliflower or potatoes.
If you don’t have fresh rosemary or thyme available use dried herbs, such as the lovely mixed dried Italian herb blend by Herbies.