Beef Shin on the Bone

When you want big comfort and deeper flavour, start with shin on the bone. Cross-cut slices from the leg bring marrow, collagen and all the goodness that melts into your pot as it cooks. Give it a good sear, deglaze with red wine or stout, add stock and aromatics, then let it putter away until the meat is spoon-tender and the sauce is glossy.

Perfect for slow braises, rich beef stews, pasta ragù, and pie fillings. The marrow enriches the liquor, the connective tissue turns silky, and you get that proper, old-school result you simply can’t rush.

Why you’ll love it

• Bone-in for extra richness and natural gelatine

• Slow-cook superstar—beefy, sticky, deeply savoury

• Versatile: stews, braises, ragù, pies, osso buco-style

• Butcher-cut for even pieces and reliable cooking

Cut details

• Cross-cut slices of beef shin with marrow bone in the centre

• Typically 3–4 cm thick (sizes can vary)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Pat dry, season well, and brown on all sides in a hot pan.

2. Add onions, carrots, celery and garlic; deglaze with wine, stout or stock.

3. Oven braise: 160°C (fan 140°C) 3–4 hours covered, until fork-tender.

4. Slow cooker: Low 6–8 hours (or High 4–5 hours) until tender.

5. Pressure cooker: 45–70 mins at pressure, natural release.

6. Reduce the sauce to your liking and finish with fresh herbs or gremolata.
   Food safety: Cook until piping hot and tender throughout. Cool leftovers quickly and reheat until steaming.

Serving ideas

• Osso buco-style: finish with lemon zest, garlic and parsley gremolata

• Beef & ale pie with buttery mash and greens

• Pappardelle ragù with parmesan and a knob of butter

• Hearty stew with root veg, then serve with crusty bread

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

What makes shin so good for braising?
Connective tissue and marrow break down slowly, giving you tender meat and a naturally glossy sauce.

Do I need to trim it?
We trim for tidy pieces. Any remaining sinew melts down during a long cook.

Bone-in or boneless?
This is on the bone for maximum flavour. If you’d like boneless, ask and we’ll do our best.

Can I cook it the day before?
Yes—flavours improve overnight. Chill, remove any set fat, and reheat gently.