Add butter and oil to a casserole dish and sauté the onion and garlic for 2-3 minutes. Add the tomato puree and cook for an additional 3 minutes. Add wine, stock, water, bay leaf and beef shins. Reduce to a simmer and cook for 1 hour stirring occasionally.
Remove meat and pull from the bones and shred. Return the meat, cream and mushrooms and simmer for another 45 minutes reducing to a thick sauce.
Spoon the meat and sauce onto pasta, season and sprinkle with shaved parmesan and fresh thyme.