Trim the excess fat from the shin, but leave some on for colour and flavour. Butcher the shins by taking the meat off the bone in seams into big hunks, season really well. Heat a little oil in a frying pan, put in the meat and fry until well browned on all sides.
Heat some more oil in a heavy-based pan and add the vegetables with the star anise. Cook briefly until the vegetables are just soft, then add the port and red wine and continue to bubble until the liquid is reduced by half. Add the shin and the pig’s foot and cover with the stock and bring to the boil. Skim any scum from the surface; add the soy and the Guinness.
Transfer to the oven and cook for 3 hours, or until the meat is very tender.
Take the meat from the oven and keep warm. Strain the liquid, put it back in the pan and boil up. Keep bubbling until you have a thick sauce. Taste and season, remove the foot and eat with toast, yum, drop the meat back in and return to the oven for 30 minutes. Serve with parsnip purée.
Parsnip Purée
Chop the vegetables into the same size pieces as o make mash, put all into a pot with the bayleaf and the cream and the milk and cover with water , add one tablespoon of olive oil and half a lemon
add a good pinch of salt and bring to the boil, reduce the heat and then let it cook thru for a good 15-20 minutes, drain the vegetables , keep the liquid and throw away the bay leaf. Put all the vegetables in a food processor and turn on low, add some white pepper and now add some of the liquid until it become the consistency of whipped cream .
Taste and season and keep hot in a bowl covered with cling film
