Beef shin bourguignon

Heat the oven to 150°C fan. Add the lardons to a large casserole dish over a medium heat and cook until crisp and golden and the fat has rendered out. Scoop out and set aside, leaving as much fat in the pan as you can

Season the beef shin all over with salt and pepper. Turn the heat to high, then add it to the pan with the bacon fat. Sear all over until a deep golden brown, then lift out and set aside

Add the onions, carrots and garlic to the pan and cook, stirring, until softened. Add the tomato puree, cook out for a few minutes, then pour in the wine. Leave to reduce by half

Pour in the beef stock and add the bay and thyme. Tip in the bacon and beef shin, then cover and transfer to the oven. Cook for 3.5-4 hours, adding the mushrooms for the last hour

Remove the casserole from the oven and turn the oven up to 220°C. Strain the casserole through a fine sieve into a clean saucepan, reserving all the solids. Put the strained liquid over a medium heat and leave to reduce until thickened slightly. Don’t let it get too thick as the flavour can become overpowering

Meanwhile, roast the marrow bones in the oven for 15 minutes, then scoop out the marrow with a spoon into a bowl. Season well, mashing the marrow into a paste. Coat the baguette croutons with the marrow, tossing them in the bowl (add a dash of oil if you need to), then return to the oven until golden and crisp

For the crumb, add the panko and butter to a frying pan and cook until golden. Stir in the parsley, garlic and lemon zest and set aside

Pull the shin bone away from the meat – it should slide out. Shred the meat using 2 forks into juicy pieces, then return them to the reduced sauce along with the rest of the reserved solids. Cook for a few minutes to warm through

Divide the bourguignon among serving bowls, then top with the croutons and scatter with the parsley crumb. The big shin bone can be served alongside for a bit of drama – and the extra marrow within can be scooped out for added richness