By Dick Strawbridge
One of the cheapest cuts of beef, shin comes from the foreleg.
Asian-braised shin of beef with hot and sour shredded salad
Beef and ale stew with dumplings
Beef and chorizo with horseradish mash and rosemary dumplings
Beer braised shin of beef with creamy mash
It needs long slow cooking but has a superb flavour. Used in casseroles and stews, it makes the most delicious gravy because the connective tissue in it turns to gelatine, thickening and flavouring the sauce. Shin can be bought on or off the bone, whole, in slices, or diced, all of which are suited to slow cooking. If bought in thick slices with the bone running through the middle it's a good substitute for oxtail. Alternatively, use it in place of veal in osso bucco.
Article by Louisa Carter
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