Beef shin and bone marrow in taddy porter - the perfect gravy

Name: Beef shin and bone marrow in taddy porter - the perfect gravy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: En
Ingredients: 2 x Thick slices of Beef Shin with the Bone in.; 2 x Additional Marrow bones.; 2 x Large Onions ? Sliced.; 75 g of Butter and a handful of flour; 1 x Pint Bottle of Sam Smiths Taddy Porter You can use any Porter really or Stout; A Splash of Beef Stock ? Helpful but not essential; Salt and Pepper to season.

Main Dish

Very Easy

1 hour

Ingredients

2 x Thick slices of Beef Shin with the Bone in.
2 x Additional Marrow bones.
2 x Large Onions ? Sliced.
75 g of Butter and a handful of flour
1 x Pint Bottle of Sam Smiths Taddy Porter You can use any Porter really or Stout
A Splash of Beef Stock ? Helpful but not essential
Salt and Pepper to season.

Preparation

Preparation15 min

Cook time45 min

Get a thick bottomed pan on the heat and let it warm up for a while. You want to colour the meat and bones in a dry pan first.
Once nicely coloured remove the meat, throw in your butter and soften your sliced onions till golden brown.
Throw in handful of flour, make a roux and make sure you scrape any sticky bits into the mix.
Cook the roux out for a minute or so and return the meat, pour in your Porter and stir till smooth add your splash of stock now if you have some.
You want to cook this on a low heat for a good couple of hours; realistically you are looking at three if possible.
The key here is that you want to cook the shin through gently but not reduce the sauce.
When the dish has cooled a little scoop the Marrow out of the bones, mix it into the Gravy if it hasn't already escaped and shred the beef shin.
Get rid of any really gristly bits and return the meat to the pan.