1. Dust each piece of shin meat in flour seasoned with salt and pepper. Do this by putting the flour into a strong plastic bag and placing the meat pieces in one at a time and shaking. Lift the meat out and shake well to remove excess flour.

2. Heat the butter and oil in a flame- and oven-proof container (casserole or similar) - lightly brown each slice of shin and remove and keep on a plate.

3. Lightly brown the onion and carrots in same casserole - pour in the red wine and boil for 5 minutes.

4. Remove from the heat, return the meat to the casserole with whatever juices are on the plate. Spoon in the tomatoes and juices. Add the herbs only and cook in a preheated oven at 180°C for 1½ to 2 hours.

5. Lift from the oven, season with salt and pepper and cook for 10 minutes. Serve with vegies of your choice and for a change, runny polenta.

This dish is better cooked the day before use. Extracted fat is removed by spoon and reheated in the oven or microwave on the day of serving.