(for 4 to 6)

1.25 kg (2 ½ lbs) Shin of Beef
Olive Oil for frying
250g (8oz.) Bacon in the piece
20 Stoned Black Olives
1 Head Garlic
8 Shallots
250g (8oz.) Mushrooms
2 Glasses red wine
125ml (¼ pint) stock (or water)
1 tbs. Chopped Fresh Thyme
1 strip Orange Peel
Generous grinding of Black Pepper.

To cook the dish:
Chop the bacon into chunks and fry in a pan until brown.
Leave the fat on the pan and tip the bacon into an ovenproof casserole.
Peel the shallots and the garlic and leave whole.
Fry these in the remaining fat in the pan until brown and add to the casserole.
Halve the mushrooms and fry in the same fat until brown (you may need some extra olive oil for these)
Add these to the casserole.

Now cut the shin in chunks and brown in the pan in oil.
Season with salt and black pepper and add to the casserole.
Throw the wine into the pan and dissolve any sticky bits on the base.
Add to casserole along with the stock and the orange peel and the olives.

Cook this at Gas 2, 140 C, 280 F for about three hours.
Check after a half hour, it should be simmering gently but not vigorously.
Adjust your heat accordingly.

Serve with rice or noodles or with boiled or mashed potatoes.