INGREDIENTS
1
piece Beef shin, boneless
80 g
Flat mild pancetta
1 l
veal stock (4 cups)
1 tbsp
Flat-leaf parsley, leaves
3
Garlic cloves
3
Onions
4
Thyme, sprigs
1 tsp
Thyme
2 tsp
Dijon mustard
2 tbsp
Brown sugar
150 g
Self-raising flour
2 tbsp
Olive oil
85 g
Butter
660 milliliters
Belgian beer