Preheat the oven to 170°C.
Heat oil in a roasting tray and fry shallots, bay leaves, bacon, thyme, and garlic until softened.
Deglaze the tray with red wine and simmer until liquid reduces.
Season the cubed beef with salt and pepper.
Place meat over the mixture and pour in the stock and consommé to cover.
Cover with foil and bake for 2.5 to 3.5 hours until tender.
Boil the potatoes in salted water for 15-20 minutes until tender and drain.
Mash potatoes with butter and milk, then season with salt, pepper, and nutmeg.
Boil spring greens in salted water for 4-5 minutes and drain.
Remove the beef from the oven and let it rest for 10 minutes.
Stir the cooked greens and spring onions into the mashed potato.
Serve the beef and sauce over the colcannon mash and garnish with parsley.