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Member recipe

Shin of beef

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(4 ratings)

Member recipe by


Serves 6

Slow roast Shin of beef with beer or ale.

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  • 2kg bone in Shin of beef
  • 2 bay leaves
  • sprigs of thyme and rosemary
  • large can of beer or ale whatever brand you like
  • 2 red onions quartered
  • 330ml stock whatever you have or make up beef
  • 2 cloves of garlic
  • 2 handfuls of mushrooms torn or halved
  • tbsp oil


    1. Pre heat your oven to 140c
    2. Use a cassarole or roasting tin large enough to hold all the ingredients, Put the Shin of beef along with the herbs, Beer and stock in.
    3. Cover with a tight fitting lid or double thikness of tin foil to stop the liquid evaporating
    4. Cook for 4 hours. Fry the onions in the oil untill lightly brown then add the mushrooms and garlic, get a little colour on the mushrooms. Remove the lid or foil add the onions and garlic mushrooms spoon juices over the joint then return to the oven for another 45 mins to an hour basting now and again.
    5. The beef should be melt in the mouth tender by now take out and leave to rest. Take out the bay and herbs thicken the gravy if needed and serve with your fav veg.
    6. use your local butcher get to know them and ask about the meat and how to cook it they are brilliant and you ll enjoy it more better than saying i got it from the supermarket, our butcher march quality meat is the best ive ever used very friendly and helpful.

Comments, questions and tips

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2nd May, 2020
My other half came home from the butchers with 3.5kg of beef shin (on the bone) yesterday, so I cooked two of the pieces today using this recipe. I was sceptical because I know how tough the meat can be and I was put off by the sheer simplicity of the recipe...but, it is really lovely. It's a keeper for me. Such a shame that there is no photo. I have a feeling that more people would make this if they could see the result.
jinn.tsai's picture
18th May, 2016
The taste without additional seasoning make the beef more precious.
2nd Nov, 2012
beautiful melt in your mouth you must try this underated cut of meat.
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