Make sure the pot you choose can close with the shin inside
Firstly, season the shin with salt and pepper and rub with oil, all over
Pre Heat the Oven to 130°C
In a large Dutch Oven or any oven proof pot you have, (cast iron always favoured) place on the hob, and a little oil and on medium high heat get the pot reasonably hot
Sear the shin until browned on all sides. Difficult to give a time on this, you can see when it is suitabbly caramelised.
Remove the Shin and set to one side. Lower the tempreture to medium
If the pot has just a little liquid left, add a littel oil again, then add the onions. After 2 or 3 minutes add the garlic, giber, star anise and fry and mix for another 2 or 3 minutes.
Now add the beer, balsamic vinegar, honey and the cup of coffee. Mix it up and reduce by about half.
Finally time to add the shin back to the pot. Baste the shin. Now add the stock and bouquet garni and close the pot with a lid or tightly with foil. A lid is better as you need to baste often.
Place in the oven for 8 hours, basting every hour. When you get to 6 hours and 7 hours, check the meat. It should fall off the bone with little effort. This is a sign it is done.
I noticed, the shin that we sell needed the full 8 hours while I tried shin bought elsewhere and 6 to 7 hours was enough - so use your judgement
If you find the meat is ready, but the sauce is too watery, simply remove the shin and put the pot on the hob and reduce the sauce. Alternatively, if you find it is getting dry, add a little more stock.
To serve, place on a plate and pour some of teh sauce over it, and put the balance of the sauce in a sauce bowl.