How to Cook Beef Shin (Bone-In and Boneless)

Beef shin, often overlooked, is one of the most flavourful cuts of meat, ideal for slow cooking. Whether bone-in or boneless, the key to cooking beef shin is low and slow, allowing the meat to tenderise and the collagen to break down, creating a rich and hearty dish.

INGREDIENTS

Ingredients for a Basic Beef Shin Dish:

1 kg beef shin (bone-in or boneless)
2 large onions, roughly chopped
3 cloves of garlic, minced
2 large carrots, peeled and chopped
2 sticks of celery, chopped
400 ml beef stock (or red wine for a richer flavour)
2 tbsp tomato purée
2 bay leaves
A few sprigs of fresh thyme or 1 tsp dried thyme
Salt and pepper to taste
Olive oil for browning the meat

METHOD

For a Basic Beef Shin Recipe

Preparation:

Season the beef shin generously with salt and pepper.
If using bone-in shin, leave the bone intact as it adds richness to the dish. If using boneless, consider tying the meat with kitchen string to keep it in shape during cooking.

Browning the Meat:

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add a couple of tablespoons of olive oil.
Once the oil is hot, add the beef shin pieces and brown them on all sides. This step is crucial for developing the deep, savoury flavour.
Remove the browned meat and set aside.

Building the Base:

In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato purée, cooking for a couple of minutes to deepen its flavour.

Deglazing and Slow Cooking:

Pour in the beef stock (or red wine) to deglaze the pot, scraping up any browned bits from the bottom – these add incredible depth to your dish.
Add the bay leaves and thyme.
Return the browned beef shin to the pot, ensuring it is partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer to a preheated oven at 150°C.
Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

Finishing:

Once cooked, remove the meat from the pot and let it rest for a few minutes.
If the sauce is too thin, reduce it on the stovetop by simmering until it reaches the desired consistency.
Remove the bay leaves and thyme sprigs before serving.
Serve the beef shin whole, or shred it into the sauce.

Print recipe

Shop for Ingredients

Native Breed Beef Osso Buco – 1kg

Sliced beef shin.

The beef shank is sourced from the animal’s lower leg, a muscle that is regularly exercised and carries a lot of weight. It’s a cut that’s often overlooked in favour of more popular choices like sirloin or rib-eye. However, what the beef shank lacks in initial tenderness, it more than makes up for in flavour and texture when cooked correctly. The cut is characterised by a thick, cylindrical bone in the centre, rich with marrow, surrounded by lean meat.

£19.50

Native Breed Beef Shin

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

Beef shin is a versatile cut that can be cooked in various ways to achieve tender, flavourful results. Here’s an overview of different methods for cooking beef shin, each bringing out unique qualities of the meat.

1. Slow Braising

Braising is the most common method for cooking beef shin, as it allows the tough connective tissue to break down over time, resulting in melt-in-your-mouth meat.

Method:
- Brown the beef shin in a heavy-bottomed pot.
- Add aromatic vegetables like onions, carrots, and celery.
- Pour in a liquid such as beef stock, red wine, or a mix of both.
- Cover the pot and cook slowly in the oven at a low temperature (around 150°C) for 3-4 hours.
Result:
- Rich, tender meat with a deeply flavoured sauce.

2. Pressure Cooking

Pressure cooking is a faster alternative to braising, ideal for those short on time but still wanting the tenderness associated with slow cooking.

Method:
- Brown the beef shin in the pressure cooker.
- Add your liquid and aromatics.
- Seal the lid and cook on high pressure for about 45-60 minutes, depending on the size of the meat.
- Allow the pressure to release naturally.
Result:
- Similar tenderness to braising but achieved in a fraction of the time.

3. Slow Cooking (Crockpot)

Using a slow cooker is a convenient, hands-off method that produces consistently tender results.

Method:
- Add browned beef shin to the slow cooker along with vegetables and liquid.
- Cook on low for 6-8 hours or on high for 4-5 hours.
Result:
- Perfectly tender beef with a well-developed flavour, ideal for busy days.

4. Sous Vide

Sous vide cooking ensures precision and control over the cooking temperature, allowing you to cook beef shin to the perfect doneness.

Method:
- Season the beef shin and place it in a vacuum-sealed bag.
- Submerge the bag in a water bath heated to 82°C.
- Cook for 24-48 hours, depending on the thickness of the meat.
- Sear the beef shin in a hot pan before serving to develop a crust.
Result:
- Exceptionally tender meat with concentrated beef flavour, retaining more moisture compared to traditional methods.

5. Oven Roasting

Although less common for beef shin, roasting can be done if you want a more crusty exterior while still enjoying the tender interior.

Method:
- Season the beef shin and place it in a roasting tin.
- Roast at a low temperature (120°C) for 3-4 hours, covering with foil after the first hour.
- Alternatively, sear in a hot oven (200°C) for the first 30 minutes, then reduce the temperature to 140°C for another 2-3 hours.
Result:
- A crusty exterior with a tender, juicy interior. The meat won't be as fall-apart tender as with braising but will have a lovely texture.

6. Stovetop Stewing

Stovetop stewing is a classic method that works well for boneless shin, breaking down the meat into a hearty, rustic dish.

Method:
- Brown the beef shin and sauté vegetables in a large pot.
- Add liquid and simmer gently on low heat for 2-3 hours, stirring occasionally.
Result:
- A thick, flavourful stew with tender chunks of beef.

7. Grilling or BBQ (for Bone-In Shin)

For a more adventurous approach, grilling or barbecuing beef shin on the bone can create a deeply caramelised crust, though this method requires patience and careful attention.

Method:
- Marinate the beef shin overnight for flavour.
- Cook over indirect heat on a grill or BBQ, maintaining a low temperature (around 120-140°C) for 4-6 hours.
- Finish over direct heat to develop a crust.
Result:
- Smoky, richly flavoured beef with a slightly chewy texture, ideal for serving with a tangy sauce.

Related Recipes & Guides

Collagen Rich Dishes & Bases

Preparation Time: Around 20 minutes to prepare the ingredients and brown the meat.

Cooking Time: 3-4 hours in the oven for perfect tenderness.

Hot Tips

Patience is Key: Beef shin is a tough cut and requires time to break down. Don't rush the process.
Bone-In for Extra Flavour: The marrow from the bone-in shin adds richness to the sauce.
Resting Time: Let the meat rest after cooking to allow the juices to redistribute.

Pairings

Red Wines:

Malbec: A full-bodied Malbec, with its deep fruit notes and hint of spice, pairs beautifully with the richness of beef shin.
Cabernet Sauvignon: The bold tannins and dark fruit flavours of Cabernet Sauvignon match well with the hearty, slow-cooked beef.
Syrah/Shiraz: With its peppery undertones and robust character, Syrah (or Shiraz) can stand up to the intense flavours of the dish.
Zinfandel: This wine offers a fruit-forward profile with a touch of spice, complementing the beef’s richness.

White Wines:

Chardonnay: A rich, oaked Chardonnay with buttery notes can be a surprising yet delightful match, particularly if the beef is prepared with a creamy sauce or lighter herbs.
Viognier: The aromatic nature and slightly richer texture of Viognier pairs well with the earthy tones of slow-cooked beef.

Beer:

Stout or Porter: The roasted malt flavours in stout or porter add depth, mirroring the hearty character of beef shin.
Brown Ale: A nutty, malty brown ale complements the meat without overpowering it.
Belgian Dubbel: With its dark fruit and spice notes, a Belgian Dubbel pairs beautifully with the complexity of a slow-cooked beef dish.

Spirits & Cocktails:

Whisky: A good Scotch whisky, especially one with a smoky profile, can pair exceptionally well with beef shin, particularly if grilled or smoked.
Manhattan: The sweet vermouth and bitters in a Manhattan can enhance the savoury richness of the beef.
Old Fashioned: The balance of sweetness and bitterness in an Old Fashioned complements the beef, particularly in a braised preparation.

Non-Alcoholic:

Black Tea: The tannins in a robust black tea, such as Assam, can offer a similar mouthfeel to red wine, pairing well with the richness of the beef.
Ginger Beer: The spiciness and sweetness of ginger beer can cut through the richness of the beef, providing a refreshing contrast.
Pomegranate Juice: The tartness of pomegranate juice offers a nice counterbalance to the beef’s deep flavours.

FREE UK MAINLAND DELIVERY ON ORDERS OVER £50