This is a classic French recipe that comes from the Bourgogne or Burgundy region of France and is traditionally made using Charolais beef. Today restaurants serve far more elaborate versions of the dish which was originally a simple stew.
The finished product is a sweet, dark, sticky spread which you can eat with a salty cheese or perhaps as an alternative to jam with a scone but my favourite is as a glaze on baked ham.
A good local butcher will be able to provide you with a great piece of beef from a reputable, quality supplier. If you can find grass fed, mature beef, hung for three weeks it will be simply delicious, and I promise you won’t be disappointed.
Shin is an inexpensive cut of meat, which is big on flavour, and is full of gelatinous sinew which cooks down to make the most excellent gravy.
A sweet, slightly spicy and I am the first to admit very moreish dish called General Tso's Chicken.
I'm pretty sure Frankie wasn't talking about sirloins and saddles of lamb but the important word here is RELAX. Every chef I know worth their salt* and every TV chef you watch will all tell you to let cooked meat relax