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1
With a large knife, cut through the meat that lies between each the rib bone so that you have 8 pieces in total (or ask your butcher to do this for you).
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2
Peel 2 carrots and trim the leek, then chop these vegetables into rough dice.
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3
Cut the head of garlic crossways in half.
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4
Pick the leaves from half of the thyme, leaving the rest as whole sprigs.
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5
Peel and thinly slice the onions, and cook them with a drizzle of vegetable oil in a saucepan over a medium heat.
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6
Dont add any seasoning as you want the onions to caramelize completely this will take up to 20 minutes.
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7
Peel and thinly slice the 4 remaining carrots, and put them into a saucepan over a high heat with a splash of vegetable oil.
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8
Season with salt (to prevent the carrots from colouring too quickly) and add the star anise to the pan.
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9
Cook for 2 minutes, then turn the heat down to medium and continue cooking for about 10 minutes, stirring regularly, until the carrots just start to soften.
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10
Make the mash.
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11
Peel the potatoes and cut into large chunks.
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12
Place the chunks in a saucepan of cold salted water, cover and bring to the boil, then boil gently for about 20 minutes until tender.
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13
Bring the milk and butter just to the boil in a separate saucepan.
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14
Drain the potatoes in a colander, then stand the colander over the saucepan for a few minutes so the potatoes steam in their own heat.
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15
Now mash the potatoes with a masher, or put through a potato ricer or Mouli, then fold in the hot milk and butter and beat well.
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16
Check the seasoning.
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17
Put the mash in a piping bag if you have one, and set aside at room temperature until ready to use.
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18
Preheat the oven to 150C/130C fan/gas 2.
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19
Splash some vegetable oil into a very large flameproof casserole and place over a medium heat until very hot.
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20
Lightly season the ribs with salt and pepper, place in the pan and colour lightly on all sides.
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21
Remove and set aside on a wire rack placed over a tray.
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22
Place the empty pan back on the heat and add the roughly chopped vegetables, the peppercorns, garlic halves and thyme sprigs.
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23
Cook for 5 minutes or until golden.
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24
Pour the port and wine into the pan and allow to reduce by three-quarters.
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25
Return the ribs to the pan with any juices that have gathered in the resting tray, cover with the stock and bring to a simmer.
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26
Skim off any impurities, then cover the surface of the liquid with a lid of parchment paper and place the pan in the oven.
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27
Cook for just under 3 hours until the meat is tender and falling off the bones.
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28
Remove the pan from the oven and leave to cool, then take the meat out and set aside.
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29
Pass the cooking liquid through a fine sieve into a clean pan and reduce by half, skimming off any impurities during the process.
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30
Remove the meat from the bones, discarding any sinew, and shred the meat into long strips with your fingers.
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31
Combine the reduced cooking liquid with the shredded meat, caramelized onions, carrots (without the star anise) and thyme leaves.
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32
Preheat the oven to 220C/200C fan/gas 7.
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33
Divide the mixture equally between 4 individual cast iron or earthenware dishes and place a piece of bone marrow in the middle.
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34
Pipe the mash around the bones (or use a spoon if you dont have a piping bag) and fill the bones with sprigs of rosemary.
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35
Place the dishes in the oven and cook for 12 minutes or until the mash is golden.
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36
Serve hot, with the rosemary set alight.
