This is a great value cut that needs long, gentle cooking. From the lower part of the leg, beef shin with all its connective tissue rewards the patient cook with a really tasty, sticky, saucy casserole. Order on the bone for added richness from the marrow. Can be ordered as a 1 kg piece off the bone or 1 kg on the bone sliced into 1 inch thick slabs.
Please note, 1 kg on the bone weight includes both the bone and meat weight. See our serving size recommendations below.
Available for delivery:
Tuesday to Saturday
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after!
TO COOK Can be stewed or braised at a simmer for 2hrs but for melt in your mouth meat cook on really low temperature for 4 to 6hrs. Either way, slowly stew beef shin with plenty of liquid i.e. red wine, beer or water and some stock vegetables and herbs.
SERVING SIZE BONE-IN approx. 350g per person. The bone in beef shin is rather large and you may find you'd like to order 2 kg depending on your appetite and quantity of other ingredients in your final dish. Either way, you can't go wrong with left-overs.
SERVING SIZE BONELESS approx. 250g per person.
See our recipe suggestion for sticky beef shin rounds here
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.