Beef shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising. These impart a rich, full bodied flavour and melt in your mouth texture.
HOW TO COOK
Most commonly associated with Osso Buco, this cut shines when slowly cooked with plenty of aromatic herbs and spices. It is perfect as an everyday meal or a weekend dinner when entertaining with family and friends.
Oil the beef shin then brown in a frying pan over a high heat. Transfer the beef shin to a casserole dish or slow cooker and add stock or liquid along with your choice of vegetables. Liquid should almost cover the meat. Cover the dish tightly and cook in a preheated oven or slow cooker according to the recipe.
Our beef shin comes in 3 avaliable sizes:
Small - 0.2kg to 0.4kg
Medium - 0.4kg to 0.5kg
Large - 0.5kg to 0.6kg