Braised shin of beef with parsnip purée Archive

Ingredients

• 4kg/9lb beef shin, on the bone
• sea salt and freshly ground black pepper
• olive oil, for frying
• 2 carrots, chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, crushed
• 2 star anise
• 400ml/14fl oz red wine
• 100ml/3½oz port
• 1 pig's trotter
• 300ml/10fl oz beef stock
• 425ml/15fl oz stout
• 4 tbsp dark soy sauce
• 2 tbsp fish sauce
• 1kg/2lb 4oz parsnips, cut into small cubes
• 2 shallots, finely chopped
• 200ml/7fl oz milk
• 100ml/3½fl oz cream
• 2 bay leaves
• 1 tbsp olive oil
• ½ lemon, juice only