Ingredients
Method
1.Place beef chunks, beef shin, garlic and herbs in a large bowl. Pour wine on top, cover in plastic wrap and refrigerate overnight.
2.Next day, drain the meat, reserving liquid and herbs. Lay the meat on paper towels. Preheat oven to 160°C fanbake.
3.Heat one-third of the butter in a large heavy ovenproof dish over medium heat and sauté onion and carrot until softened (about 8 minutes). Remove and set aside.
4.Add half remaining butter to dish and brown meat in batches, lightly seasoning each batch with salt and pepper. Sprinkle flour over last batch of beef and cook until browned. Set beef aside and pour marinade into empty dish to deglaze, stirring to lift off any bits stuck to base.
5.Return beef, veges and herbs (from marinade) to dish, mix carefully and nestle ingredients together. Cover and cook in oven for around 2 hours.
6.Heat the last of the butter in a heavy frying pan over medium heat and cook lardons, pearl onions and shallots until beginning to brown. Set aside. In the bacon fat cook the mushrooms briefly until beginning to brown.
7.Add mushrooms, lardons, pearl onions and shallots to beef. Cover, return to oven and cook for 25-30 more minutes. Leave to cool then refrigerate overnight.
8.To serve, discard herbs and reheat until piping hot. Serve with potato gratin and plenty of crusty baguette.
