Shin of pasture-fed beef cut in discs and left on the bone. Slow cook these rounds of shin whole with some winter vegetables and red wine to create a luxurious casserole. After slow-cooking for 3-4hours the meat will fall off the bone in the stew in large flaky chunks whilst the marrow in the bones will melt and combine with the natural gelatin in the shin to create a smooth and intensively rich gravy. 

sold as whole rounds in portions of 1kg. On average a 1kg portion will contain 2-4 individual rounds.

This product is supplied frozen. After ageing our beef on the bone for 3 weeks we carefully trim, pack and freeze the shin so that it arrives in perfect condition. When unpacked it can be placed straight into the freezer or allowed to defrost fully in the fridge before cooking. Once defrosted it should be cooked within 5 days. Any dish made with the shin is perfectly safe to freeze.

£15/kg