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Pre-heat the oven to 180°C. In a heavy-bottomed oven-proof saucepan, heat a drizzle of olive oil and gently fry the onions, carrots, celery, garlic, herbs and mushrooms for around 5 minutes.
Coat the pieces of shin in a little seasoned flour, then add the meat to the pan and stir everything together.
Next add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, then cover tightly and place in your oven for 3 hours or until the buffalo is totally tender.
Serve with some buttery clapshot to soak up the beautiful juices.
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