Shin of Beef in Red Wine with Shallots and Mushrooms

Serves 6
1kg diced beef shin
120g smoked bacon lardons
400g Echallion shallots, peeled
400g Forestiere mushrooms
3tbls plain flour seasoned with salt and pepper
3tbls oil
350mls red wine
600mls beef stock
2 bay leaves
3 large sprigs thyme
2tbls quince jelly
1 Preheat the oven to gas mark 3/170C/150fan
2 Add 2tbls oil to a large ovenproof casserole dish and fry the bacon lardons, then remove with a slotted spoon.
3 Toss the beef in the seasoned flour and brown it in the same dish (this may have to be done in batches).
4 Add the wine and stock and stir well to mix the residue from the sides of the pan, bring to the boil and add the bay leaves and thyme. It will look quite runny but a lot of the liquid will evaporate whilst cooking. Cover and cook in the oven, set the timer for 1 hour.
5 While the beef is cooking add 1tbls oil to a clean frying pan and brown the shallots, remove from the pan and add the whole mushrooms. Fry on both sides for a few minutes until the juices start to run out and then remove and leave to one side.
6 When the timer goes off after an hour add the shallots and reset the timer for another hour.
7 When the timer goes off after the second hour add the mushrooms and quince jelly to the casserole and return to the oven for 1-1.5 hours until the meat is very tender.
8 Remove the thyme sprigs and bay leaves and serve.