6 pieces beef shin, about 225g each, marinated in 750ml red wine and refrigerated, covered, for 24-48 hours, oil, for frying, 6 pieces bone marrow, 5cm long, soaked in salt water for 24 hours and cleaned, 500 g roughly chopped mirepoix, (mixed onion, leek, carrot and celery), 1.5 litres veal stock
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Oh my goodness, have you seen Tom Kerridge's TV program on 'BBC 'Proper Pub Food'? It's fantastic - every..
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