How-To Guides

How to cook diced shin beef

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What is diced shin of beef?

A slow-cooked gem that delivers superb flavour, diced shin of beef is sourced from the foreleg of the cattle. Because it comes from a well-exercised muscle, there’s hardly any fat. There’s also an abundance of connective tissues, making these medallion-shaped pieces of meat extremely tough.

Beef shin is generally a cheaper cut because of the long cooking time required, but it is truly worth the wait. A cut of fantastic flavour and, in the right hands, fantastic texture as well.

How long to cook diced shin of beef?

To guarantee success, beef shin needs long, slow cooking, which helps to break down all the fibres and tendons and turn it into unctuous, gelatinous meat, thickening the sauce in the process. The bone, and the marrow inside it, will also add an extra layer of flavour to whatever you are cooking. The perfect cut for stews, ragus and braises.

The cooking time will vary depending on how thick the beef shin is cut. We suggest allowing at least a couple of hours or until the beef is meltingly tender and can be broken up with a spoon.

How to cook diced shin of beef

  1. Take your beef shin out of the fridge and remove all packaging. Pat the meat dry and allow it to come to room temperature.
  2. Preheat your oven to 120°C.
  3. Find a heavy bottomed pan, with a snug fitting lid, which can go in the oven.
  4. Season the shin well with salt and black pepper.
  5. Add a tablespoon of olive oil to the pan and set it over a high heat.
  6. Add the shin to the pan and colour on both sides. This caramelisation of the flesh will help add flavour to the dish.
  7. Once browned, remove the shin from the pan and add roughly diced onions, carrots, celery and garlic. Season with salt and cook for 20-minutes on a low heat, until fully softened.
  8. Return the shin to the pan and add a glass of red wine. Bring to a boil and then add enough stock to partially cover the shin.
  9. Bring to a simmer, add a sprig of rosemary and then cover with a lid. Place in the oven and cook for at least 3-hours
  10. Check that the beef shin is cooked. It should be completely tender; falling apart under the pressure of a fork or spoon.

Diced shin of beef recipe

This comforting and delicious beef shin recipe with soy and ginger noodle broth is perfect for warming the heart on a cold, damp evening – just like George Ryle’s steak and kidney pudding recipe.

 

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.