Ingredients

• 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
• 5 carrots
• 125g/4½ oz butter
• 75g/3oz sugar
• 1½ tsp salt
• 4 star anise (wrapped in muslin cloth)
• knob of butter
• 1 savoy cabbage
• cut into large strips
• 2 tbsp toasted caraway seeds

Directions

• Place the beef shins into a large bowl with the red wine
• cover and leave to marinate in the fridge for 24-48 hours.
• Strain the shins through a sieve
• reserving the wine
• then pat the shins dry.
• Preheat the oven to 170C/325F/Gas 3.
• Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top.
• Heat a large casserole until medium hot
• add a little vegetable oil and the onion
• carrot
• celery and ginger and cook until browned.
• In a separate frying pan
• fry the shins in a little oil until browned very well.
• When the shins have browned
• drain them into a colander to get rid of any excess cooking fat.
• Place the shin on the top of the vegetables in the casserole
• cover with the skimmed red wine and veal stock.
• Add the bay leaves
• clove
• white peppercorns
• thyme and salt.
• Bring to a simmer
• cover with a lid then place in the oven to braise for 2½ hours.
• When cooked
• remove from the oven and leave the shins to cool down in the stock.
• 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.
• 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.
• To reheat the shin
• warm it through in a covering of shin stock.
• 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.
• Turn the heat up and cook over a high heat until the liquid glazes the carrots.
• For the cabbage
• heat a frying pan until medium hot
• add the butter and cabbage
• cover and cook until just tender.
• Stir in the caraway seeds
• season and serve.
• To serve
• pile the cabbage onto the plate
• place the carrot alongside and then finish with the beef shin and sauce.