3 carrots, peeled, cut into matchsticks
1 long red chilli, seeds removed, cut into matchsticks
1 long green chilli, seeds removed, cut into matchsticks
2 tsp ground coriander
20g/¾oz bunch fresh coriander, finely chopped
4 garlic cloves, peeled
5cm/2in piece fresh root ginger, peeled, sliced
1 lime, juice only
2 onions, peeled, quartered
4 spring onions, cut into matchsticks
2 tbsp oyster sauce
2 litres/3½ pints beef stock, preferably organic
4 tbsp dark brown sugar
1 tsp caster sugar
2 cinnamon sticks
4 tbsp Thai fish sauce
4 tbsp rice wine vinegar
4 tbsp soy sauce
2 star anise
3 tbsp vegetable oil
3.5kg/7½lb beef shin, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef shin off the bone, cut into large cubes)
250ml/9fl oz Chinese cooking wine (or dry sherry)