Marinate beef shin in red wine overnight in the fridge.
Preheat the oven to 150°C.
Brown the patted-dry beef in oil in a casserole dish.
Sauté carrot, celery, and onion until softened.
Add herbs, spices, salt, and the reserved wine to the dish.
Pour in chicken stock, boil, cover, and braise in the oven for 4 hours.
Flake the meat, extract bone marrow, and strain the stock.
Sauté onion and garlic in butter and oil until soft.
Toast the rice in the fat for 2 minutes until translucent.
Stir in the warm beef stock one ladle at a time until absorbed.
Continue adding stock until rice is tender.
Fold in meat, butter, blue cheese, thyme, and marrow before serving.