AKA: Gravy Beef, Beef Shank
Primal: Fore Shank (US), Shin (UK)
Cooking Methods: Braise
Fat Content: Moderate
A cost-effective Beef portion, the Boneless Shin is taken from the front part of a cow’s lower leg. Since this is a heavily exercised part of an animal’s body, it is marked by the presence of a large number of connective tissue and is considered a tough cut.
Much like other tough portions of Beef, slow-moist cooking methods are recommended to break the connective tissues and soften up this cut. Braising and stewing work well with the Boneless Shin cut. The meat is first cut up in pieces and then coated with seasoned flour before it is lightly fried in oil. Once the meat turns brown, it should be placed in a Dutch oven or a slow-cooker with vegetables and left to simmer in a cooking liquid (wines or beef stock) for a few hours. In case of a Dutch oven, the oven should be heated to 300°F (150°C) and the meat should be left to cook for around three hours.
The Boneless Shin is extracted from the fore and hind parts of an animal’s legs.
The word 'shin' is the modernized version of the Old English word 'scinu'.
The hind part of the Boneless Shin can be further divided into two parts, namely Top Shin and Soft Shin.Popular Dishes: Braised Meat, Pot Roast, Stew
This information about Boneless Shin was sourced from our meat cut app