Beef Shin on the bone
Long ~ Low ~ Slow
Real stewing steak. Shin contains connective tissue that when cooked down, produces a delicious gelatinous texture that creates wonderful gravy and cosistency to your stew. This cut has the added benefit of having the marrow bone still attached to give your stew an extra layer of flavour and texture. Known also as osso buco when using veal. Shin needs a mninum 4 hours in the pot/oven. We cut into large slices so they stay in good size pieces through cooking. 300-400g per person including the bone.