Heat the oven to 150C/fan 130C/gas 2. Melt a generous tablespoonful of beef dripping in a large frying pan, and brown the shin on all sides. Add this to the pan of reduced red wine and stock. Fry the vegetables and bacon in the same pan until lightly browned then add to the beef. Add back the herbs and spices bag and transfer the pan to the oven. Cook gently for 3 hours, or until the meat is tender and falling away from the bone. Take out the pan and turn the oven up to 180C/fan 160C/gas 4. Remove the bag of herbs and spices and discard. Remove the meat, vegetables and bacon from the liquid then reduce the braising liquor on the hob by half. Skim off any impurities that rise to the surface.