Hawksmoor's Beef shin macaroni and cheese

Put the shin of beef, vegetables and muslin bag of herbs and spices in a large ovenproof pan with a lid. Cover with the red wine, put the lid on the pot and chill overnight.

The next day, remove the shin, vegetables and muslin bag of aromatics. Simmer to reduce the red wine by half its volume, add the meat stocks and bring up to simmering point.

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.

Bring a pan of salted water to the boil and cook the macaroni. Leave it a little more al dente than usual. Drain. Return the meat and bacon to the reduced liquid (discard the whole veg). Add the bone marrow and half the cheese. Stir in the drained macaroni and season. Sprinkle the remaining cheese over the surface.

Put back in the oven uncovered for 15-20 minutes. To finish, put under a heated grill for a few minutes until the surface is well browned. Allow to sit for a few minutes before serving.