For the beef and stock
3 x 200g/7oz pieces beef shin, bone in
375ml/13fl oz red wine
vegetable oil, for frying
1 carrot, diced
2 celery stalks, trimmed and chopped
2 bay leaves
2 star anise
1 tbsp salt
1.2 litres/2 pints dark low FODMAP chicken stock
For the risotto
2 tbsp olive oil
50g/1¾oz lactose free butter, plus extra to finish
400g/14oz risotto rice
1 litre/1¾ pints beef stock (from above)
120g/4oz mild blue cheese, diced
2 tbsp fresh thyme leaves
Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine.
Preheat the oven to 150C/130C Fan/Gas 2.
Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside.
Add the carrot and celery to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil.
Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender.
Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm.
For the risotto, heat the oil and lactose free butter in a saucepan over a medium heat. Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent.
Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful.
Continue to add the stock until the rice is just tender (you may not need to use all the beef stock).
Remove the risotto from the heat and stir in the flaked meat, a knob of lactose free butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls.
Recipe adapted from: Good Food