Shin
The shin is from the front and back legs. Both are cheaper cuts as they contain quite a large amount of connective tissue. However, this makes them ideal for stews and casseroles as it melts down during the long slow cooking and gives extra flavour to the sauce. You could make stock from the shin if the bone is left in the joint. The joint can be slow-roasted.
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Beef and Guinness Casserole+
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Beef in Stout+
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Beef Shin, Porter and Oyster Pie+
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Braised Shin of Beef+
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Daube of Beef and Oranges in a rich Pinot Noir Sauce+
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Goulash Soup+
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Steak and Kidney Pie+
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