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Shin recipes

One of the cheapest cuts of beef, shin comes from the foreleg.


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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