Braised shin in red wine with buttered porcini mushrooms – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) olive oil
• 1,2kg free-range shins, bones in and excess fat trimmed
• salt and freshly ground black pepper, to taste
• 2 onions, peeled and roughly chopped
• 2 celery sticks, diced
• 1 carrot, peeled and diced
• 2 garlic cloves, peeled and minced
• 200ml red wine
• 2 sprigs fresh rosemary
• 3 sprigs fresh oregano
• 3 fresh bay leaves
• 800g tinned, chopped tomatoes
• 375ml (1½ cups) chicken stock
• 5ml (1 tsp) sugar
• 25g dried porcini mushrooms
• 200g fresh exotic mushrooms, sliced
• 30g butter
• vegetables/creamy polenta, to serve (optional)