Remove the tendons, skin and fat from the beef shin, season with salt and pepper then fry on all sides. Cut the vegetables into cubes and brown in olive oil. Add the meat and thyme and pour in the red wine, reduce for 15 minutes, add the stock, cover and braise for 2-2.5 hours depending on the weight of the meat. Remove the meat from the sauce and sieve or mix the sauce. Season if necessary and thicken slightly with potato flour or cornflour.
Tip: any leftovers are delicious served the following day with e.g. tagliatelle.