Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat. Add the beef in batches and brown on all sides for 4–6 minutes. Transfer to a bowl.
Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes
or until beginning to soften. Add the garlic and cook for 2–3 minutes until aromatic. Return the browned beef to the pan and add the flour
stirring well. Add the beer
stock
bay leaves
thyme sprigs
a teaspoon of salt and a good grinding of black pepper. Bring to the boil
reduce the heat to very low
cover with the lid and simmer gently for 3–3½ hours
by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively
you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender
then simmer on the hob for a few minutes to reduce the sauce.)
Preheat the oven to 200C/180C Fan/Gas 6.
Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Spoon in the beef and sauce and lay the oysters on top
if using. Place the puff pastry sheet on top
making a hole to accommodate the marrow bone
and press around the edge of the pastry to seal it to the dish
then trim the edge using a sharp knife. Brush the pastry with beaten egg and season with a little salt
pepper and a few more thyme leaves.
Bake for 30–35 minutes until the pastry is risen
