Slow cooking and casseroling grass fed dry-aged Beef Shin on the Bone is one of the best ways of achieving beef heaven! As master butchers we obviously love the prime cuts of dry aged beef.
One of the easiest routes to intense gastronomic pleasure! The beef shin comes from the front and rear shanks of the animal. The shanks or shins do probably the largest amount of work on a beef carcase, meaning the muscles are full of connective tissues and are very tough before cooking.
Take your Beef Shin on the bone – either in slices, or diced off the bone – and cook very low and very slow. Magic happens. Alchemy even… all of the fibres and gelatinous connections break down into unctuous, sticky, melt-in-the-mouth gorgeousness.
Next time you need a sublime casserole, buy shin online from Northfield, or pick up at Borough Market, or order some online for local delivery. You will not be disappointed.