Shin of Beef with Sarladaise Potatoes - Deliciously Yorkshire

Ingredients

• * 500ml good dry white wine
• * 100ml extra virgin olive oil
• * 1 carrot, peeled and roughly chopped
• * 1 small onion, peeled and roughly chopped
• * 2 sticks of celery, washed and roughly chopped
• * 1 small leek, split roughly chopped and washed thoroughly
• * 4 bay leaves
• * 6 black peppercorns
• * 1 tablespoon fine sea salt
• * Handful of fresh rosemary
• * 1 sprig thyme
• * 2 cloves garlic, crushed
• * 4 centre cut bone-in beef shin steaks about, approx. 375g each
• * 2 tablespoon tomato purée
• * Flour, for dusting
• * 500ml good beef stock (see below)
• * Trimmings from the beef
• * 1 tablespoon oil
• * Onions, carrots and celery
• * 2kg large white potatoes, boiled until tender in their skins then cooled, peeled and sliced thinly
• * 225g dried porcini
• * 200g butter
• * 225g dry-cured bacon, sliced into thin lardons
• * 2 onions, finely sliced
• * Handful of chopped flat-leaf parsley
• * Salt and freshly ground pepper
• * 400ml double cream