This time of the year in our "cool climate" that "comfort" style food is pretty much all we eat.
And that one of yours looks pretty bloody good too.
Notice you leave the marrow in the bone? or is that a treat for your mates looking on there?
I always scoop the marrow out and blend it in. Feel it adds an extra something, but that could be imagination too.
Our kitchen/dining area is heated with a large topped pot belly stove so all my stews go on there for at least a 4 hr. cook and usually end up with a batch of dumplings for the last half hour.
mikel

I'm a "wet cook", I cook mainly casseroles, stews and dishes in a stock base, why ? Because I like them, others like Cactus are "dry cooks" doing roasts etc and that is good, a bit of variety never hurts.

BTW good to see you back on the site mikel, wondered where you'd gone to !

Rob.

Another way for this meal is ask the butcher to split a couple of beef shins (serves 4) lengthways on the saw.

Bind the halves together with butcher twine (not plastic!) and slow cook with the rest of the veges. etc. ala Kingbrown's recipe.

With the string removed, a split bone is served on the plate. Meat, now nicely fallen apart, placed over the exposed marrow with the vegetables beside plus in my case there would be a big parsley dumpling.
mikel