Step 1
Heat the olive oil in a large heavy-based lidded pan over medium-high heat. Add the beef shin in a single layer, turning occasionally, until it has browned on all sides. If you don’t have a large enough pan to cook the beef without crowding it, cook it in two or three batches. Remove the beef from the pan and set aside in a bowl.
Step 2
Add the pancetta to the same pan and cook until it is lightly golden, then add the onion, carrot, celery, fennel, garlic, ginger, bay leaves and thyme and cook until softened, about 5 minutes.
Step 3
Add the tomato paste and cook for 2 minutes then add flour and cook for a further 2 minutes to remove the raw taste and coat the ingredients.
Step 4
Return the beef to the pan, then add the stock, Guinness and wine and bring to a simmer.
Step 5
Cover the pan with a lid and cook over low heat for about 3 hours or until the shin is tender and falling apart, and the liquid has reduced to a thick, sauce-like consistency.
Step 6
Season to taste with salt and pepper, remove from the heat, and set aside to cool completely.
Step 7
Preheat the oven to 180C fan-forced (200C conventional).
Step 8
Place a large sheet of cold puff pastry on the bench and place the 25cm pie dish on top as a template. Using a sharp knife, cut around the dish, adding 1cm extra all around to fold over the edge of the dish, and cut an X in the centre to accommodate the bone. Alternatively, remove a ring of pastry from the centre of the sheet just big enough for the bone to fit through.
Step 9
Fill the pie dish with the cooled beef mixture and place the bone marrow in the centre.
Step 10
Place the puff pastry lid over the beef filling, with the bone coming through the centre. If you’ve cut a ring from the centre, roll the excess pastry into a thin sausage to form a ring, sealing the pastry against the bone. Press the edges of the pastry against the dish to seal, trimming off any excess.
Step 11
Whisk the egg yolk with 50ml of cold water and brush it over the top of the pie.
Step 12
Using a fork, pierce some holes in the pastry to allow steam to escape while the pie cooks.
Step 13
Place the pie in the oven and cook for 30-40 minutes or until the pastry is golden.
Step 14
Remove from the oven and allow it to cool for 10 minutes before cutting into wedges to serve.
