Centre Cut Beef Shin

With bone and marrow for rich, deep flavour
  (3 reviews)     
Impressively sized slices of beef shin, cut straight across the meatiest part of the hind quarter shin. Once braised, add the bone marrow to your sauce for extra richness and gloss – delicious!
  • Grass-fed, fully matured beef
  • Really generous 800g slices
  • Try these braised and shredded into ragù or chilli...
Frozen at the peak of perfection
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1 Centre Cut Beef Shin
£12.50 per kg
Box Contains:

    • 1 Centre Cut Beef Shin, bone-in, 800g

2-3 servings
Code: B1828
2 Centre Cut Beef Shins
£12.50 per kg
Box Contains:

    • 2 Centre Cut Beef Shin, bone-in, 800g each

4-6 servings
Code: D2654
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values (Typical per 100g)
Energy: 586 kJ / 140 kcal, Fat: 6.4g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 21.4g, Salt: 0.14g
1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C/Fan 120°C-140°C/Gas1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot and celery.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork into the thickest part of the shin Í it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 3½ to 4 hrs, or until tender.

100% of customers liked this product (3 reviews)

Posted Rating Comment Company Comment
Cooked this all day very slowly in the oven on a bed of onions with vegetables and herbs and seasoning. Delicious.
I use this to make goulash. The addition of the marrow bone makes for a very nice rich sauce.
Wonderful flavour, excellent quality.
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