- A well flavoured cut from the leg which is sold as boneless medallion-shaped pieces of meat.
- Beef shin contains some gristle and connective tissue and when cooked long and slow the gristle will turn into jelly which gives it the wonderful rich beef flavour.
Best Way To Cook?
- Perfect in a rich tasty casserole as it will thicken up the sauce itself.
- Other popular methods include slow-cook or braise.