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.
Sarah Barnes (verified owner) –
Beautiful beef on the bone.
Joyce Hukin (verified owner) –
Always a favourite in our house . Slow cookered with plenty of onions & sometimes plenty mixed veg .
Lyn Sturges (verified owner) –
Very impressed
Arthur Finney (verified owner) –
Delicious as always.
Loretta Hoh (verified owner) –
This shin makes very good Korean beef ginseng soup.
Iris Martin (verified owner) –
Great meat quality
Bernard Harfield (verified owner) –
Celia Jammeh (verified owner) –
and rich consistency. Better than my memories of this cut which featured regularly in my childhood. After 2.5 hrs at 150 = tough as old boots: after 4 hours? amazing and with that rich gelatinous consistency which the connective tissues yield. (no need to trim them off – they melt away).
Steve Marsland (verified owner) –
Lorna Graham (verified owner) –
Slow cooked beautifully. Plenty leftovers for two of us.
Great depth of flavour.
Virginia Tam (verified owner) –
Martin Heaton (verified owner) –
Nice couple of pieces of bone in shin – should make a decent stew
Yuan Qiao (verified owner) –
Samantha Hanson (verified owner) –
It made the most fabulous rick steak filling to a family pie on Sunday mmmmm
Roger Hirst (verified owner) –
will use grid iron all the time