Shin

Shin is a cut of meat from the lower leg of the cow, known for its rich, deep flavour and robust texture. It contains a lot of connective tissue and marrow, which, when slow-cooked, transforms into a tender, melt-in-the-mouth experience. This makes beef shin an ideal choice for braising, stews, and slow-cooked dishes, where the long cooking time allows the collagen and marrow to break down, infusing the meat with flavour and creating a rich, hearty sauce or broth.