Ingredients
* 500ml good dry white wine
* 100ml extra virgin olive oil
* 1 carrot, peeled and roughly chopped
* 1 small onion, peeled and roughly chopped
* 2 sticks of celery, washed and roughly chopped
* 1 small leek, split roughly chopped and washed thoroughly
* 4 bay leaves
* 6 black peppercorns
* 1 tablespoon fine sea salt
* Handful of fresh rosemary
* 1 sprig thyme
* 2 cloves garlic, crushed
* 4 centre cut bone-in beef shin steaks about, approx. 375g each
* 2 tablespoon tomato purée
* Flour, for dusting
* 500ml good beef stock (see below)
Beef Shin Stock
* Trimmings from the beef
* 1 tablespoon oil
* Onions, carrots and celery
Sarladaise Potatoes
* 2kg large white potatoes, boiled until tender in their skins then cooled, peeled and sliced thinly
* 225g dried porcini
* 200g butter
* 225g dry-cured bacon, sliced into thin lardons
* 2 onions, finely sliced
* 2 cloves garlic, crushed
* Handful of chopped flat-leaf parsley
* Salt and freshly ground pepper
* 400ml double cream