The must have cut for a proper french beef bourgignonne. Make sure you get some nice streaky bacon to go with it, just adds that dash of saltiness. Get out the garlic, thyme, red wine, and mushrooms, do a very similar thing to coq au vin, but with shin of beef. Trust the French to give us 2 classic dishes with more of less identical ingredients except the meat. Serve with buttery mash.