Beef Shin on the Bone

Cut from the lower leg, shin on the bone is a hardworking cut that requires slow, gentle cooking to break down its connective tissue. As it cooks, the marrow and collagen from the bone dissolve into the cooking liquid, giving depth, body and a rich, gelatinous finish.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each piece is carefully prepared by our butchers to ensure even cooking and full flavour development in the pot.

Best suited to low and slow braising, it becomes meltingly tender in dishes such as beef ragu, curries, stews and pie fillings, where time allows the cut to fully release its richness.