Bone-in cross-cut shin shown; thickness and specification subject to confirmation.
Beef
Shin / Shank
A well-worked leg cut for slow, moist cooking.
Availability, trim and portion specifications are subject to confirmation.
Meat: Beef
Best for: Slow braises, Beef osso buco, Stews and soups
Know your cut
Overview
Shin comes from the lower leg and contains connective tissue that softens during slow cooking. Bone-in cross-cut portions suit beef osso buco, while boneless preparations work well in stews.
In the kitchen
Best uses
Slow braisesBeef osso bucoStews and soups
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Beef · Shin / Shank
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