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1
Preheat the oven to 120 degrees C, gas mark 1/2.
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2
Heat 1 tbsp of the oil in a large flameproof casserole, add the diced shin and marrowbone and cook for 35 minutes, until nicely browned.
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3
Lift out and set aside.
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4
Remove excess oil from the pan, leaving a thin layer.
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5
Add the mince and cook for 34 minutes, stirring until browned.
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6
Lift out and set aside.
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7
Pour the red wine into the pan, bring to a simmer then ignite with a blowtorch (or boil for 5 minutes to evaporate the alcohol).
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8
Stir in the jus, beef, bouquet garni, 1 star anise and enough water to just cover (about 300ml).
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9
Bring to a simmer, cover and bake for 2 hours or until the shin meat is falling apart.
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10
Leave to cool completely.
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11
Remove the star anise, marrowbone and bouquet garni.
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12
Shred the shin meat.
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13
Meanwhile, heat a little oil in a separate pan and gently cook the onion and remaining star anise for 5 minutes until translucent.
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14
Add the carrots and continue to cook until softened.
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15
Add the mushrooms and cook for 12 minutes then stir in the tomato puree and cook for 5 minutes until the mixture turns bright red.
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16
Add the passata, simmer gently for 10 minutes then set aside to cool.
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17
Remove the star anise.
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18
To make the dumplings, mix the flour, thyme leaves, freshly chopped chives and parsley, mustard, salt and lemon zest in a stand-up mixer using the dough hook until it forms a fine crumb.
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19
Add suet and milk and mix until the dough just comes together.
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20
Allow to stand, covered, for 30 minutes.
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21
Roll into 24 even-sized balls.
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22
Preheat the oven to 180 degrees C, gas mark 4.
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23
Stir the cooked vegetables into the casserole along with the mustard, Worcestershire sauce, mushroom ketchup, salt and freshly ground black pepper.
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24
Heat the butter in a pan until sizzling then cook the dumplings for 23 minutes until golden.
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25
Lay them on top of the casserole, pressing down gently.
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26
Bake for 2530 minutes until the dumplings are cooked and the casserole is heated through.
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27
Finish with thyme leaves and freshly chopped parsley and chives.
