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
- 1 onion, chopped
- 1 carrot, chopped
- 1 swede, chopped
- 1 sprig of thyme
- 1 sprig of rosemary
- 1/2 bulb of garlic, peeled
This product has a shelf life of 12 days from the date of delivery.
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.