Pre heat the oven 180

Remove the meat from the wine trim the beef shin of all fat and cut into 2.5 cm thick rondelles

Heat a little oil in a thick bottomed pan and seal brown the skin place in a large oven proof dish

Mean while reduce the red win by haf

Peel and trim the vegetables as apprepriate then add them to the pan that the beef has just come out of and gently brown the edges then place this along with the garlic and herbs in the oven proof dish with the meat

Add the reduced red wine to the casserole then pour inbenough stock to cover the meat and vegetable bring to the boil then cook in oven pre heated 180 'c for 40min after that turn the oven down to 90-95'c and cook for a further 4hrs untill tender

Remove from the oven and allow the meat to cool in the liquor when cold remove any fat reheat gently at the same temp to serve

Heat the garnish elements separately and sprinkle over each portion served with a mound of potatoes wilted spinach and buttered green beans finish the whole dish with chopped parsley