shin of beef

I've bought three pieces on the bone for a slow cook stew with onion carrot etc

Just looking on the net ... Jamie Oliver says remove bone, other sites don't mention the bone, Delia say 5 cm chunks. My plan was to cook on the bone until in falls off.

What do you say?

Re: shin of beef

I'm with you dOOd, the meat will just fall off when it is done, sounds luvverly...

Re: shin of beef

When cooking shin I dice it into inch chunks then seal it in a pan to caramelize the meat and add flavour. The meat then needs to be cooked slowly for a long time .
The bones can be added to the cooking meat preferable after being roasted off in the oven adding even more flavour.

Re: shin of beef

Hmmm ...thanks Barry & Meg

Yes I think the bone marrow is an important part.

Re: shin of beef

very nice indeed.

Three pieces, looking like this https://encrypted-tbn0.gstatic.com/i...ZMkPw&usqp=CAU

Tossed in flour, browned.
3 onions
3 carrots
3 cloves garlic
Herbs, an oxo

Simmered for 2 hours
Bones removed, marrow melting in.

a teaspoon of balsamic vinegar, simmered for another 20 mins

Absolutely delish, the beef from a quality butcher costs a tenner, five meals for two.