Braised Beef Shin

Beef shin is one of those cuts that's often seen as an 'offcut', but if you give it time, it turns into something seriously special. It comes from a hardworking part of the cow, so it’s packed with flavour, and after a slow 2.5 hour braise it becomes soft, rich and almost spoon-tender. The collagen in the centre bone breaks down, the sauce thickens, and you’re left with a deep, savoury sauce. It’s affordable, underrated, and easily one of the best cuts for slow cooking when you want maximum flavour without spending a fortune. Here's how I like to simply cook it.