Preheat the oven to 160°C.    

Make a stuffing by blitzing all the stuffing ingredients (except the bacon) in the blender.

Add chopped bacon to the mixture. 

Stuff the deboned shin with the stuffing and roll up. 

Rub the outside of the shin with oil and season. 

Chop 2 leeks and place on a double layer of tin foil. Add a sprig of thyme, rosemary and whole garlic cloves. 

Pour more olive oil over the meat, wrap it up tightly and place on the prepared leeks.     

Bake in the oven for 4 hours.

Once cooked, slice and place in an ovenproof dish.

Melt butter for the sauce in a saucepan.

 Add all the remaining ingredients for the sauce and heat until reduced. Pour over the meat.

I would rather cook this in the slow cooker - in the oven it needed
more baking time (6 hours).

Shin is a cheaper type of beef, so ensure you find a good quality cut.

Use ample olive oil to ensure enough moisture during cooking time and tightly wrap the foil.