Description
Shin on the bone beef. For the best casserole, soup, or stew you need meat with plenty of muscle containing collagen – thats the tough stuff that turns to meltingly soft gelatin when cooked long and slow, giving the meat a moist and tender texture. A bit of extra fat in the cut also helps with keeping the meat soft and moist, and the excess can be removed from the top of the liquid after cooking.
We have a delicious recipe for shin on the bone here.
