Ingredients
For the beef shin
- 6 x 225g/8oz pieces beef shin
- 750ml/1pint 6fl oz red wine
- vegetable oil, for frying
- 200g/7oz onion, roughly chopped
- 150g/5oz carrot, roughly chopped
- 150g/5oz celery, roughly chopped
- 75g/3oz fresh ginger, grated with skin on
- 1½ litres/2½ pints veal or beef stock
- 5 bay leaves
- 1 clove
- 1 tbsp white peppercorns
- 1 bunch thyme
- 3 tsp sea salt
For the carrots
- 5 carrots
- 125g/4½ oz butter
- 75g/3oz sugar
- 1½ tsp salt
- 4 star anise (wrapped in muslin cloth)
For the cabbage
- knob of butter
- 1 savoy cabbage, cut into large strips
- 2 tbsp toasted caraway seeds
Method
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Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours.
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Strain the shins through a sieve, reserving the wine, then pat the shins dry.
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Preheat the oven to 170C/325F/Gas 3.
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Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top.
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Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned.
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In a separate frying pan, fry the shins in a little oil until browned very well.
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When the shins have browned, drain them into a colander to get rid of any excess cooking fat.
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Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock.
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Add the bay leaves, clove, white peppercorns, thyme and salt.
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Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours.
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When cooked, remove from the oven and leave the shins to cool down in the stock.
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When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat.
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Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again.
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To reheat the shin, warm it through in a covering of shin stock.
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For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft.
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Turn the heat up and cook over a high heat until the liquid glazes the carrots.
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For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender.
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Stir in the caraway seeds, season and serve.
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To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce.