Boneless Shin of Beef

For proper comfort cooking, start with shin of beef. Taken from the leg, this working muscle is laced with connective tissue that breaks down slowly, giving you soft, flavour-packed beef and a sauce with body—no thickeners needed. Going boneless means easy prep and neat portions for casseroles, slow cooker meals and batch cooking. Sear for colour, add onions, carrots and herbs, deglaze with wine or stock, then tuck it in the oven until spoon-tender. The result? A rich, silky stew that tastes like it’s been looked after all day.

Why you’ll love it

• Boneless for straightforward prep and chunky pieces

• Slow-cook superstar—collagen melts to a luxurious sauce

• Versatile: stews, braises, ragù, pies and curries

• Butcher-cut for consistent, even cooking

Cut details

• From the beef shin (shank), bone removed

• Typically supplied in chunky pieces suitable for braising

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

How to cook (quick guide)

1. Pat dry and season generously.

2. Brown well in a hot pan with a little oil.

3. Add aromatics (onion, carrot, celery, garlic); deglaze with wine/ale or stock.

4. Oven braise: 160°C (fan 140°C) 2½–3½ hours, covered, until fork-tender.

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

6. Pressure cooker: 40–60 mins at pressure; natural release.

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

Serving ideas

• Pappardelle ragù with parmesan and a knob of butter

• Beef & ale pie with buttery mash and seasonal greens

• Hearty stew with root veg and crusty bread

• Slow-cooked curry finished with fresh coriander and yoghurt

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’s the difference vs generic stewing steak?
Shin has more connective tissue, which melts down to a richer, silkier sauce.

Do I need to trim it?
We trim for tidy chunks. Any remaining sinew softens during a long braise.

Can I cut it smaller?
Yes—dice to your preferred size for faster, even cooking.

Will it shred?
Cooked long and slow, it becomes spoon-tender and will pull into soft strands if you like.