Rub the beef shin with a little of the olive oil and season with salt and pepper. Heat a large saucepan over a high heat and sear the shin for 2–3 minutes a side until browned. Remove with a slotted spoon and set aside.

Lower the heat and add the remaining oil to the pan. Stir in the leek, carrots and celery and fry for 2–3 minutes. Add the broth mix, stir once, then return the beef to the pan. Pour in the stock and bring to the boil. Leave the broth to simmer for at least an hour, skimming any congealed protein (called scum) off the top.

Once the vegetables, beef and broth mix are cooked, adjust the seasoning to taste – do not be shy with the pepper. Stir in the kale, remove the pan from the heat and set aside to cool. Leave in the fridge overnight.

The following day, remove the beef from the broth and cut the flesh into small pieces, discarding the bone. Return the meat to the pan and bring the broth to a simmer. Serve with wholemeal or wheaten bread.