Fry the meat in a large pot until browned all over and set aside.
Fry the onions, carrots, celery and bay leaves sticks until soft and fragrant, about 10 minutes.
Add the garlic and fry for another minute before adding the chopped tomatoes and sugar.
Add the meat back to the pot and pour in the chicken stock. Stir everything together and place the marrow bones on top.
the heat and place a lid on the pot. Allow to simmer for 2 hours until
the meat is soft. (You could also place the stew in the oven at 160°C)
After 2 hours, remove the lid and allow the sauce to reduce for another 30-45 minutes.
When the stew is cooked, pre-heat the oven to 180°C. Remove all the bones from the stew.
On a floured surface, roll out the pastry to fit an oven-proof dish.
Place one layer of pastry into the greased dish, add the beef shin filling and place the other layer of pastry over the top.
Crimp the edges of the pastry and brush with the beaten egg.
Place the pie in the oven for 30-45 minutes until the pastry is golden and cooked.
Allow to stand for 5 minutes after baking and serve.
Reprinted with permission of Simply Delicious.
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blog, click here.