Shin Of Beef Shank 1k - N&C Produce - Look at the Quality of this Shin of Beef - Outstanding Flavour on making a Stew and so Tender..

Shin Of Beef Shank – Simply Superb Quality Beef Delivered

Shin Of Beef Shank – Order Today – Delivering Daily across London & Home Counties

Shin Of Beef Shank How to Cook Shin of Beef in Oven

Shin Of Beef Shank 1 kg quality shin of beef, bone removed, trimmed and cut into 5cm pieces Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly.

What are ingredients in a Beef Shin Stew

Ingredients Beef shin stew 1kg beef shin, diced, bones reserved flour, for dusting 2l beef stock, or chicken stock 1 onion, chopped 1 carrot, chopped 1 swede, chopped 1 sprig of thyme 1 sprig of rosemary 1/2 bulb of garlic, peeled salt pepper. Shin Of Beef Shank

Can you Cook Beef Shin in a Slow Cooker

Super quick, super tasty, tried and tested slow cooker beef shin that the family will be raving about for months to come. This one\’s a real winter warmer. Based on our beef casserole recipe, but slightly adapted to use beef shin in the slow cooker. A real simple recipe, simple to cook, and from a few tasty ingredients.

What is Beef Shin and what does it taste like

Who’d have thought the shin of a cow would be where you’d find some of the tastiest meat? Fillet steaks are all well and good, but beef shin – with the right amount of cooking time – slowly becomes an unctuous, sticky, flavourful cut of meat that falls off the bone and infuses its savoury taste into all manner of warming, comforting dishes.

What Is Shin?

Beef Shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue.

Generally sold as stewing steak, it is best suited for long, slow cooking to breakdown the high proportion of connective tissues and denser fibres, Shin is perfectly suited to long, slow cooking in stews, casseroles and any other ‘low and slow’ recipes that allow its rich, sumptuous taste to shine.

How costly is Shin Of Beef ?

The muscles that an animal uses most often – such as the shank or shoulder – are the toughest, but also the cheapest and most tasty. Most butchers buy animals whole too, so these parts should be readily available.

Where Can I Buy Fresh Beef ?

Flavourful and carefully sourced, N&C Produce will deliver some of the finest hand-sliced Shin Of Beef to your door. All our Beef comes from well cared for, animals on Family run British farms.

Beefs shin comes from the fore shank of the animal and, due to the the vast amount of work the muscle does, is full of connective tissues which makes the meat very tough. This means shin benefits from being cooked low and slow in order to break down all the fibres and turn it into unctuous, gelatinous meat which in turn thickens the sauce in which it is cooked. Beef shin is generally a very cheap cut because of the long cooking time required and is sometimes seen as undesirable – but the results are well worth the wait.

Variations

Ale or stout make a welcome addition to braised beef shin, lending a deep, rich flavour, or you could try deglazing the pan with some red wine after browning the meat for a more European-style dish.

You can add any kind of vegetables you like to the stew – just bear in mind the cooking times. Root vegetables are more robust and can be added earlier, whilst green vegetables cook quickly and should only be added right at the end of cooking.

Ingredients

beef shin 600g, off the bone
olive oil
onions 2 large, finely chopped
celery 3 sticks, finely chopped
carrot 1, finely diced
garlic 6 fat cloves, finely chopped
chianti or robust red wine 750ml
tomato purée 4 tbsp
bay leaves 4
beef stock 150ml
cooked fresh pappardelle or potatoes to serve

Method

STEP 1 Heat the oven to 180C/fan 160C/gas 4. Season the meat, then brown all over in a large casserole with a little olive oil. Take out then cook the onions, celery, carrot and garlic until softened, adding a little more oil if you need to. Pour in the wine, bubble up, then stir in the tomato purée, bay leaves and the beef stock. Add the beef back to the pan and bring to a simmer.

STEP 2 Cover with a lid and put in the oven. Cook for 4 hours until the meat starts to fall apart. Pull the meat into chunks and stir through the sauce.

We Recommend Using Fresh Meat For Hearty Winter\’s Stew. Beef – N&C Produce (ncmeatproduce.co.uk)

Delicious Shins of Beef – Simply Fantastic