FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Deep Flavour, Perfect for Slow Cooking
Cut from the hardworking lower leg, beef shin is rich in connective tissue and marbling that breaks down beautifully during long, slow cooking. Ideal for braises, stews, and casseroles, it delivers a deep, hearty flavour with melt-in-the-mouth texture.
Price range: £16.50 through £19.00
Shin comes from very much lower down on the animal than stewing steak, which generally comes from the shoulder, and for this reason carries more weight and so tends to be tougher. Along with this toughness, though, comes a lot of flavour. The muscles of the shin need to support a great deal of weight and so have lots of connective tissue which, if sufficiently cooked, will break down and melt to create a flavourful gelatinous sauce. As Delia says of shin beef in her “Complete Cookery Course”, “for an old-fashioned brown stew, I wouldn’t use anything else.”
I have experimented with both beef shin and stewing and braising steak and although it takes a little longer to cook, if you’re looking for that beefy, velvet gravy and melt in the mouth texture, it’s the one to choose.
You can buy beef shin on or off the bone. Buying off the bone gives you the convenience of being able to dice or slice it for a pie filling or stew. Leaving the bone in will give you the benefit of some delicious and healthy marrow that will add a further beefy richness to the sauce in a casserole.
When you have your shin beef in front of you, don’t make the mistake of trimming of the sinewy tissue as this is what will give you the gelatinous sauce that you’re looking for.
Beef shin needs a bold full bodied wine to pair with such as Malbec, or if your dish has some spice to it, try a Red Zinfandel.
If you’re looking for beer to match with your beef shin dish, then a good stout will go well.
Shin can be cut into segments or braised whole. Cook it slowly with red wine, beer, or water and stock.
Jane Higgins (verified owner) –
Hilary BENDER (verified owner) –
Pauline Garnett (verified owner) –
I slow cook this all day in slow cooker then decide what to make – fabulous curry or spicy chilli, maybe pulled beef with Smokey BBQ or simply lots of veg and some dumplings or Yorkshire puds – great value
Lee Burrows (verified owner) –
Alexander Chung (verified owner) –
Lea Walton (verified owner) –
I made a ‘cowboy’ chilli with the shin, the meat was beautifully tender and delicious
Sara Haddon (verified owner) –
Lovely beef
Andrew Hinds (verified owner) –
Michael Crossland (verified owner) –
Panayis Manuelides (verified owner) –
Susan Weeds (verified owner) –
Minced and made into beef patties – very tasty.
Arthur (verified owner) –
It tasted great.Excellent!
Wee Chew (verified owner) –
Will be placing order soon.
Wee Chew (verified owner) –
Will be placing order soon.
Katherine Mitchell (verified owner) –
It is so noticeable that there is no added water in any of the meat so it is easier to brown rather than having it boiled when sealing. The taste is superb !,