Preheat oven to 120 C.
Heat a large heavy bottomed pan, add oil. Season shin with salt and pepper, place in pan and brown whole shin on all sides. Remove from pan and place in a deep baking dish.
Add vegetables, cook over medium heat for about 10 minutes until softened and beginning to brown. Scatter around the meat.
Discard any oil in pan, return to heat and deglaze with port (or substitute). Add stock, bring to boil and then pour over meat in baking dish. Cover with a sheet of parchment and then seal with foil. Cook in oven for 8 hours. Remove from oven, the meat should be very dark and soft. (Like a braised lamb shank, only much bigger). Carefully remove shin to a deep serving dish, strain liquid into a saucepan. Skim off fat, bring to the boil and reduce until a rich , unctuous consistency. This will depend on how much evaporation has occurred in the cooking. Pour sauce over meat, scatter with chopped parsley.
Braised red cabbage and beetroot
Wash the beetroot and place in a saucepan of cold water, add a good pinch of Mount Zero salt. Bring to the boil and then turn to a simmer and cook until tender. Dice the onion finely. Heat a large heavy based saucepan add some Mt zero olive oil and gently soften the onion over a low heat. While the onion is softening, shred the cabbage very finely. Once the onion is translucent and soft add the shredded cabbage. Cook over a high heat, for about 5 minutes until the cabbage has softened a little, stirring often. Turn the heat down and cover. Cook for a further 10 minutes or until the cabbage is soft. Turn the heat up and add the vinegar, stir and season with salt and pepper to taste. Set aside. Once the beetroot are cooked, remove from water, cool a little and then slip off the skins. Cut into fine batons, add to cabbage mix, check seasoning and serve beside braised meat.