Beef shin
A lower-leg cut with connective tissue that softens during long, moist cooking.
What it offers and why to use it
A lower-leg cut with connective tissue that softens during long, moist cooking. Brown in batches and braise gently until a fork enters easily; this is not a quick-cooking steak cut.
A lower-leg cut with connective tissue that softens during long, moist cooking.
From shopping to cooking
Choose
Ask for boneless shin for braising, cut into similarly sized pieces with excess surface fat trimmed.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and observe the use-by date. Thaw in the fridge.
Prepare
Brown in batches and braise gently until a fork enters easily; this is not a quick-cooking steak cut.
How to make the most of it
Good pairings
Pairs with onions, vegetables, potatoes and herbs.
How to substitute it
Change cuts only when adjusting fat, edible yield and cooking time.
Recipes with beef shin
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