- Heat 2 tablespoon of oil in a large frying pan over a medium-high heat.
- Season the shin well, then brown it well all over in the frying pan (working in batches so you don't overcrowd the pan, and adding a little more oil if you need to).
- Transfer the browned meat to a casserole dish.
Reduce the heat under the frying pan. Add a little more oil if you need to then add the ginger, chilli and garlic.
- Fry gently until softened but not coloured, then add the cranberry sauce, cider vinegar, apple juice and soy sauce. Stir to dissolve the cranberry sauce, then let the liquid bubble up while you scrape the base of the pan with a spatula, releasing any bits of caramelised meat.
- Pour the contents of the pan over the meat in the casserole and add a good grinding of black pepper.
- Bring the mixture to a simmer then cover and cook at a very low simmer for about three hours or until completely tender. You can do this on the hob or in the oven, at 150°C/300 F/gas 3.
- Check seasoning.
Stylish Way: Serve the casserole with egg noodles and pak choy and garnished with spring onions.