Peel and dice the onions and garlic. Prepare a tied bouquet garni of the celery, thyme, bay and parsley stalks. Peel and dice the carrot.
Spoon the oil into a flameproof casserole dish in which the joint will fit with the bones around it.
Sweat the onions, garlic and diced carrots gently in the oil in the casserole until softened.
Put the bouquet and peel on top, then arrange the beef centrally. Arrange the bones around to make a tight fit, add the soy sauce and pour the wine over barely to cover. Bring to a boil and put on the lid.
Immediately put to bake in the oven, turning the temperature setting down to
Transfer the joint to a cutting board, sliding a spatula under and lifting carefully because it can easily fall apart at this stage. Return to the switched-off oven with the door open to keep warm while you finish the sauce.
Take out the bones, scraping back into the dish any marrow adhering to them. Remove the bouquet garni and tangerine peel and discard. Add the tapenade and finish the sauce by bubbling gently, stirring, for 5 minutes. Taste and season with pepper. You may not need to add salt as the tapenade is already very salty
Cut the shin into thick slices and arrange overlapping on a warmed serving plate. Spoon over the sauce.
© 1995 Alastair Little. All rights reserved.