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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.
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.