Method

The Shin

Preheat the oven to 160 °C.

Rub the shin with oil and season with salt and pepper.

In a large cast iron pot or dutch oven, sear the shin on all sides until caramelised. Remove from the pot set aside.

The Braising Liquid

Add a splash of oil and the onions. Cook until they begin to brown. Add the garlic, ginger, star anise and fry until fragrant. Add the stout, balsamic and honey then cook until the liquid has reduced by half.

The Shin continued…

Add the shin to the pot and baste with the onions and liquid. Add the stock and bouquet garni and close up with the lid. Braise in the oven for 4½ hours, basting every hour. At the 4½ hour mark, the shin should be falling apart and the braising liquid will have reduced by half to form a silky onion gravy. If you need to reduce the sauce further simply remove the shin and simmer until you are happy with the consistency.

The Potatoes

Preheat the oven to 200 °C.

Boil the potatoes in salted water In a large saucepan over high heat until they are soft on the outside but still firm in the middle.

Drain the potatoes in a colander and allow them to steam for at least 1 minute. Now carefully toss the potatoes in the colander to rough up the exterior. The rougher the exterior the more crispy bits you will have when roasted.

Add canola oil to a roasting pan until it is one-third full. Heat the pan over high heat to get the oil hot.

Carefully add the potatoes and coat them in the oil. Place in the oven and roast until the potatoes are golden brown. You will need to flip them ever so often during the roasting process to ensure an even crispy coating. Roast until crispy and golden – approximately 30-40 mins.

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