Slow braised shin of prime Galway beef 4 pre-portioned beef shins with the bone in, these will differ in weight so ask your butcher for advice. 2 large carrots peeled and sliced medium 3 sticks of celery sliced medium 1 leek washed and sliced 2 medium onions chopped medium ½ bottle of red wine A dash of soy sauce Vegetable oil for frying 50 grams flour Salt and freshly crushed black pepper to season A sprig of thyme, rosemary and 3 bay leafs Method 1. Pre-heat your oven to a medium temperature 2. Season the beef with salt and pepper and then lightly flour the beef shaking off any excess. 3. In a hot pan add a little oil and colour the beef shins on each side, remove and place in a deep sided roasting tray. 4. Add all the vegetables and herbs to the roasting tray and pour in the wine and a dash of soy sauce. 5. Add water to the roasting tray to just cover the beef and vegetables. 6. Seal tightly with tin foil and cook for 4 hours in the oven on a low heat. 7. When cooked the beef will be very tender so be careful removing it from the roasting tray, I serve this dish with a mashed potato mixed with some whole grain mustard in the restaurant.