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1
Several days before you need it, remove the peel from the tangerine.
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2
Spread on a baking sheet and dry out on top of the oven or possibly in a hot place.
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3
When totally dry, save in a jar till needed.
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4
Drying concentrates the flavour.
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5
Preheat the oven to 150C/gas 4.
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6
Trim the shin and cut into 11/2 inch cubes.
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7
Mix the flour and seasonings and toss the beef in it to give a light dusting.
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8
Chop the bacon.Wipe the mushrooms.
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9
Peel the shallots.
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10
Make the bouquet garni.
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11
Crush the garlic.
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12
Heat a cast iron pan.
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13
Heat dripping and brown the beef very well on all sides.
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14
Only deal with a quarter of the beef at a time.
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15
Deglaze the pan with a little red wine each time.
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16
Pour the beef and the deglazed juices into a deep ovenproof dish.
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17
Repeat till all the beef is done and the pan juices degassed, saving a little dripping for the shallots.
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18
Heat the remaining dripping in the pan and add in the prepared shallots.
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19
Keep shaking the pan till the shallots are brown.
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20
Add in the garlic and tangerine peel and deglaze with the remaining wine.
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21
Pour into the ovenproof dish with the beef.
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22
Fry the minced bacon to release the fat and the flavour and add in the mushrooms.
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23
Fry lightly.
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24
Add in to the beef in the dish.
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25
Tuck the bouquet garni in amongst the stock.
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26
Bring the whole casserole back to the boil.
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27
Then put a tight fitting lid on the casserole dish or possibly cover it tightly with foil.
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28
Simmer in a moderate oven (150C/gas 4) for approximately 3 hrs.
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29
This really depends on your oven and the quality of the beef.
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30
You will have to test to see if it is done.
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31
The shin should be tender but juicy and the gelatinous parts should have melted into the sauce to give a rich unctuous finish.
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32
Remove the bouquet garni and tangerine and throw away.
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33
Drop tablespoonsful of the dumpling mix (see below) into the liquid of the casserole.
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34
Put the lid back onto the casserole dish and cook for another 15-20 min till the dumplings are cooked and are light and fluffy.
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35
Serve in the cooking dish with a sprinkling of freshly minced chives or possibly parsley.
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36
To make the dumplings:Sieve flour and baking pwdr into a bowl.
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37
Rub butter into flour till it resembles breadcrumbs.
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38
Stir in the finely minced onion, thyme leaves and salt and pepper.
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39
Make a well in the centre and add in the lowfat milk and 1tbsp cool water.
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40
Bind together with the spoon, adding more water as necessary to create a very soft dough consistency.
