Richly flavoured beef from the lower leg, ideal for long, slow cooking.
Boneless – 1kg – £19.00: Ideal for cutting into pieces for stews, casseroles, pies and slow-cooked ragu. Connective tissue softens into a rich, gelatinous sauce.
Bone-In – 1kg – £16.50: Suited to long, gentle braises, where the bone and marrow can enrich cooking juices. The meat becomes tender enough to pull apart after sufficient cooking.
Both preparations generally serve four, depending on the dish.
Price range: £16.50 through £19.00
Beef shin comes from the hardworking lower leg. It contains abundant connective tissue, which softens during long, gentle cooking to produce tender meat and rich, gelatinous gravy. It is a flavourful cut for braises, stews and casseroles.
Boneless Shin – 1kg: Choose this for portioning or dicing yourself for pies, stews, casseroles and slow-cooked beef ragu. Allow time for its connective tissue to break down rather than trimming it all away.
Bone-In Shin – 1kg: A good choice for slow braises, with marrow and bone contributing richness to the cooking juices. Cook until the meat becomes tender enough to pull or shred. The exact arrangement of the bone and number of pieces may vary.
No. Our Beef Osso Buco is separately prepared as thick cross-cut shank steaks around a central marrow bone. Choose Beef Shin for a 1kg bone-in or boneless slow-cooking preparation instead.
Beef shin needs patient, moist cooking. It is suitable for slow braising, stews, pies and ragu. For cooking methods see How to Cook Beef Shin (Bone-In and Boneless). For serving ideas, explore Shin Beef Pie, Beef Shin Ragu and Shin Beef Stew and Dumplings.
Keep refrigerated and observe the use-by date on the packaging. The current product specification states a minimum 10-day shelf life.
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