Coat the shin of beef in seasoned flour, fry off until golden. Remove the beef shin, fry off onions, diced carrots and celery until translucent. Deglaze the pan with wine or beer and beef stock. Place the shin back in the stock, cover and cook until the meat falls from the bone. Perfect for a cold winter night
For allergens, see ingredients in capital letters.
The shin comes from the foreshank of the animal. The shin is a hard-working muscle and so is supported by high levels of connective tissue. This connective tissue breaks down in slow cooking to result in tender, flavoursome meat.
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