Collagen is one of those quietly important elements in good food. It’s abundant in traditional, working cuts of meat, and when treated with a little patience, it transforms tough, sinewy joints into dishes of real depth and comfort. Long before supplements and powders, collagen was simply part of everyday cooking — stews, broths, slow roasts and braises built around time rather than speed.
This is slow, steady winter cooking built around bone-in beef shin. Cooked gently with onions, tomatoes, chickpeas and warming spices, the meat becomes tender and rich while the broth stays clean and balanced. There’s no heat here for the sake of it — just warmth, depth and a dish that feels restorative rather than heavy.
