Season the beef. Heat 30 ml oil in a large frying pan over high heat, add half the garlic and beef and caramelize on all sides. (Do this in batches if required). Place in a full gastronorm
Deglaze the pan with wine, pour on to beef.
For sauce: return frying pan to heat, add 30ml oil, remaining garlic, onions, celery and carrots to frying pan, cook until softened. Stir in crushed tomatoes, tomato paste, parsley, bay leaves and the beef stock. Stir well. Simmer for 5 minutes. Add to gastronorm.
Cover with baking paper and tightly wrapped foil, place into a 160◦C, full fan oven. Cook for 2 ½ - 3 hours or until the meat is tender, stirring every hour.
In a clean frying pan, add blanched pasta and a little olive oil. Ladle in the braised beef shin and stir to coat. Place in serving bowl. Sprinkle with parsley and parmesan cheese.
