Cut the beef shin into large chunks and place into a large bowl, cover with red wine, bay leaves, thyme, rosemary and black pepper corns. Leave overnight.
Drain the beef from the wine, keeping the wine for later.
Toss the beef into the seasoned flour in batches and fry in vegetable oil until seared all over, repeat with all the beef.
In a large pan add some olive oil and fry the bacon until crisp, remove from the pan, add a little more olive oil and cook the shallots, carrots and celery until they start to brown.
Now add the mushrooms and bacon lardons and cook for a few more minutes.
Stir in the tomato puree, Worcestershire sauce and pour in the red wine that you marinated the beef in and bring to the boil.
Add a little beef stock and the beef back to the pan, with some rosemary and thyme, simmer until the beef has become tender and the sauce glossy and thick.
Serve with creamed potatoes and sauteed leeks and kale.