Preheat the oven to 150°C / 300°F / Gas mark 2.
To make a bouquet garni, use a piece of string to tie together a couple of rosemary, thyme and parsley sprigs and a handful of bay leaves.
Heat a large baking or casserole pan and add 1 tablespoon of goose fat.
Season the beef shin with salt and pepper and fry until golden brown.
Turn the beef over and fry the other side until the meat is browned all over, adding more goose fat if necessary.
Do this in batches, transferring the meat to a colander set over a bowl when browned.
In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned.
Mix in the tomato purée and cook for a few minutes, stirring into the mixture.
Return the beef and the drained juices to the pan and stir.
Pour in the wine and about 100ml of water so the meat bobs up from the liquid, but isn’t completely covered.
Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan.
Tear off a square of kitchen foil slightly larger than the pan you are using and arrange it in the pan so it covers the top of the stew.
Remove any excess foil.
Cook for 3 hours.
If the sauce looks watery, remove the beef and vegetables with a slotted spoon, and set aside.
Cook the sauce over a high heat for a few minutes until the sauce has thickened a bit then return the beef and vegetables to the pan.
To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan.
Tip in the celeriac and fry for 5 minutes until it turns golden.
Season well with salt and pepper.
Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to almost cover the celeriac.
Turn the heat to low, partially cover the pan and leave to simmer for 30 minutes.
After the 30 minutes, the celeriac should be soft. Drain away the water, remove the herb sprigs, bay and cardamom pods.
Lightly crush with a potato masher, then add 2 tablespoons of olive oil and season to taste.
Serve with freah thyme if using along with the celeriac mash.