Beef shin is an excellent cut of meat for slow-cooking and this recipe from Matthew Evans showcases classic casserole flavours in carrot, celery, onion and red wine. Serve any excess sauce with pasta ...

I had to cook this cut of meat. The great haunch staring at me was beef shin that had been chined so that a chunky section of its bone protruded proudly. It’s known as a Beef Hammer, for reasons that ...

Gabriel is in the Limousin, renowned for its famous French breed of Limousin beef. He meets the top chef of Limoges and his butcher who tell him why the beef is so good. Preheat the oven to 120 ˚C.

Dive into the art of smoking beef shin, a once-overlooked cut now making waves in culinary circles. This video uncovers the ...

You won’t be chilled to the marrow while cooking this dish. Far from it; on a hot day (such as the 31℃ Saturday we enjoyed at the weekend) you’ll need a cold beer to cool you down while the wonderful ...

Place beef shin in a hot pan and brown the outside of the meat. Add carrot and two-thirds of the shallots and half of the fennel. Remove from the heat and place in an oven dish. Cover meat and ...

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Soft beef, big punches of umami, freshness and sweetness – this is a glorious dish Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer.

This video demonstrates how a beef shin can be transformed into deeply flavored smoked pulled beef. It highlights the slow-cooking process and the role of smoke in breaking down the cut’s tough ...