Shin of Beef (On the Bone)

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British Beef

Our specially trained butchers prepare the shin by slicing it on the bone. This cut is exceptional and luxurious when used in stews and casseroles. A slow cooking process by tenderises this highly flavoursome and economical cut of meat.

Ideal for Pot-au-feu.

All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range.

Responsibly reared in the Glens of Scotland.

Allergens are stated in BOLD CAPITALS

100% Beef

To cook shin of beef on the bone, preheat your oven to 160°C. Season the beef generously with salt and pepper, then sear in a heavy-based ovenproof pan with a splash of oil until browned on all sides. Add beef stock, onions, carrots, celery, and herbs, then cover and cook in the oven for approximately 3-4 hours, or until the meat is tender and easily pulls from the bone. Serve with creamy mashed potatoes, seasonal vegetables, and rich gravy for a hearty and luxurious meal.