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

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.

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Preparation

• 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.