Beef Shin 400g


Beef shin comes from the bottom section of either the front or rear leg of the cow. It contains some gristle and connective tissue, as it is a well-worked part of the animal. While this makes beef shin unsuitable for quick cooking, as it will not be tender, it makes for a fabulous meat to stew. If you cook beef shin long and slow, the gristle and fat will turn to jelly, which will add body and deep flavour to the braising liqueur.

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Introducing different cuts into your repertoire is a good idea, as making the most of each animal is more sustainable for the environment. It is also a great way to expand your repertoire and technical skill while saving money. We strongly recommend braising beef shin for the best results. Start by coating it lightly in well-seasoned flour. Heat a cast-iron casserole dish and add butter and a little oil. Fry the pieces in small batches until they are sealed and browned all over. Remove the pieces and set aside. Deglaze the pan and add finely chopped onion, carrot and celery. Once soft, add braising liquid, return the beef shin and braise slowly for a few hours. You can also do this in a slow cooker.


We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.


We vacuum pack our beef shin to keep the meat fresh for longer. This also means it is suitable for home freezing.


Recipe and cooking instructions:



  • 1kg beef shin, diced, bones reserved
  • flour, for dusting
  • 2l beef stock, or chicken stock
  • onion, chopped
  • carrot, chopped
  • swede, chopped
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1/2 bulb of garlic, peeled
  • salt
  • pepper
1. Heat a large pan over a medium heat with 1 tbsp of oil
2. Season the beef with salt and pepper and toss in the flour to lightly coat. Brown the beef until caramelised all over, doing so in small batches so that the pan stays nice and hot
3. Caramelise the onions and add the beef back to the pan with the reserved bones, herbs and garlic. Cover with the stock
4. Bring to the boil, reduce to a simmer and cook for 2 hours before adding the carrots and swedes. Cook for a further hour or until the beef is tender and falling apart


This product has a shelf life of 12 days from the date of delivery. This pack contains 1 piece.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.